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 guide to what to eat with sparkling wine, by type: dry, sweet and rosé. From pairings with sushi, tempura and Japanese food to choosing Prosecco as a mealtime wine, from an Italian who imports and pours wine in Tokyo.
Which wine pairs with crab? By preparation, boiled, grilled, crab miso, and crab hot pot, focusing on crisp whites and sparkling, with a Venetian crab story and a fail-safe pick.
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.