Wine Pairing
A guide to pairing wine with chestnuts and Mont Blanc. Sweet chestnuts, candied chestnuts, marron glace, and Mont Blanc all love a sweet, gently sparkling white like Moscato d'Asti. With the story of Piedmont, the birthplace of marron glace, we share a sommelier's pick.
An Italian importer's guide to what wine pairs with matsutake. How to choose a light, aromatic red like Nebbiolo that meets the delicate aroma and dashi umami of grilled matsutake and dobin-mushi, told through the autumn food culture of Piedmont.
Wine to pair with oden, by ingredient: daikon, egg, fishcakes, and beef tendon. An Italian importer in Tokyo on choosing a light, low-tannin red and chilled whites that slip in beside the dashi umami.
An Italian importer suggests wines for okonomiyaki and takoyaki. Sweet sauce and rich mayonnaise call for a fruity, high-acid red. Featuring Piedmont's Barbera, we explain how it works with teppan griddle food.