Wine Pairing
The right wine for chicken is chosen by how it is seasoned and cooked, not by the meat itself. An Italian importer in Tokyo walks through salt, herbs, cream, fried, teriyaki, roast and tandoori, with a Swirl bottle for each.
What to eat with Sangiovese, explained by style from light to structured. From tomato pasta and pizza to sukiyaki, yakitori and mushroom dishes, with pairings that suit Japanese food and the right serving temperature, from a Tokyo-based Italian importer.
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.
An Italian importer'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.
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.