Wine Pairing
An Italian importer's guide to what wine pairs with sanma (Pacific saury). How to choose a crisp, unoaked dry white for the simple salt-and-sudachi flavor and the pleasant bitterness of the innards, told through the food culture of the Maremma coast.
Wine to pair with tempura, by type: salt, tentsuyu, and kakiage. An Italian importer in Tokyo on choosing the dry Prosecco and crisp whites whose bubbles and acidity wash away the frying oil.
"Fried food and wine don't mix." Sound familiar? Actually, it's the opposite. The complex umami...
A guide to matching wine with seafood, from sashimi and oysters to grilled salmon. Includes a quick-reference pairing table by fish type and preparation, plus the simple rule that makes seafood wine choices easy.
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.
How to choose wine for pasta, sauce by sauce (tomato, cream, oil, meat). The key is to match the sauce. Includes one versatile go-to bottle.