Wine Pairing
Autumn's mackerel (saba). Its oily flesh and aroma call for a crisp dry rose, white or sparkling. Shime-saba, salt-grilled, miso-simmered and tatsuta-age by cooking style, with the real cause of a fishy finish (iron), using in-stock Swirl wines.
The richness of egg yolk and pecorino, the salt and fat of guanciale. Rich carbonara calls for a crisp dry white or sparkling. Rome's real rules, Carbonara Day, and how to match Japan's cream version, with in-stock Swirl wines.
An Italian importer's guide to wine with karaage. From crisp whites and sparkling that cut the fried-coating oil to a light chilled red for soy-garlic styles, with picks and serving temperatures for home.
A simple, by-style guide to what food pairs with white wine (light, rounded, aromatic), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.
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.
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.