Wine Pairing
A guide to wine that pairs with Chinese food, dish by dish. Prosecco, whites and reds for gyoza, mapo tofu and Peking duck, from someone who imports and pours Italian wine in Tokyo.
How to choose the best wines for BBQ and grilled food. From bold reds that stand up to smoky char and sweet-savory sauces, to rosé and white for lighter fare, with chilling tips and Japanese yakiniku pairings.
A sommelier's guide to pairing Pinot Noir with Japanese food. From tuna and eel to mushrooms and dashi-based dishes, discover how this light red pairs at the Japanese table, with serving temperatures and SWIRL wine picks.
Aperitivo is the Italian custom of a light drink and a few snacks before dinner. What makes a good aperitivo wine, how Venetians do it, and how to pair it at home with edamame, prosciutto and more, from an Italian wine importer in Tokyo.
Not sure what to pair? These five versatile wine styles handle starters to mains. From sparkling to Primitivo, one bottle that rarely lets you down.