Wine Pairing
A simple, by-style guide to what food pairs with red wine (light, medium, full), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.
A sommelier's guide to pairing wine with tonkatsu, by sauce. How to pick acidic reds and sparkling wines that cut through the fried richness, plus Italian wine recommendations.
Which wine pairs with napolitan? For the sweet-tangy ketchup, reach for a fruity, low-tannin red like Primitivo, lightly chilled. Here is the dish's surprising origin and how to choose a bottle for a relaxed weekend.
The best wine for eggplant depends on the cooking method and the sauce. Reach for a fruity red with tomato or miso dishes, and a chilled white with grilled or fried nasu. With the story of Sicily's pasta alla Norma, here is how to choose a bottle for autumn eggplant.
The wine for beef stew is a medium red with acidity and savor, above all Sangiovese. A Tokyo importer explains how it meets the sweet-savory demi-glace and the richness of the beef, with picks by type.
For roast beef, reach for a supple red that brings out the flavor of lean meat. Built around Tuscan Sangiovese, a sommelier's simple guide to matching wasabi-soy, gravy and different doneness. Perfect for Christmas and entertaining.