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.
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.
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.
Venison, wild boar and duck are autumn-to-winter game. Here is how to choose Italian red wines that stand up to their bold, gamey flavors, sorted by seasoning and by type.