Wine Pairing
The wine to pair with gratin is a crisp dry white with clean acidity and little oak. A Tokyo importer explains how a white's acidity cuts the richness of white sauce and cheese, with picks by filling.
With buri, the trick is to change the wine by the dish. A crisp, mineral white for sashimi and grilled buri, a light red for teriyaki and buri daikon, and sparkling for shabu-shabu. A sommelier's simple guide to pairing seasonal yellowtail with Italian wine.
An Italian wine importer in Tokyo explains what to pour with pumpkin dishes: a friendly guide to whites and light reds for simmered kabocha, gratin and soup, and crisp fried kabocha.
A style-by-style guide to pairing wine with oysters. Raw oysters love a dry sparkling or a mineral white, while grilled oysters, fried oysters, and oyster hot pot call for a fuller dry white like Soave. With a look at Veneto's own oyster culture, we share the bottles a sommelier reaches for.
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.