Wine Pairing
Wine to pair with tempura, by type: salt, tentsuyu, and kakiage. An Italian importer in Tokyo on choosing the dry Prosecco and crisp whites whose bubbles and acidity wash away the frying oil.
Wine pairings for gyoza, explained by our sommelier for pan-fried, boiled and deep-fried styles: why Prosecco works so well, a Veneto table tradition, and how to choose and serve the right bottle for Japan's gyoza culture.
A thorough guide to choosing wine by broth style (shio, shoyu, miso, tonkotsu, and tantanmen). Learn why Prosecco, whose grape was renamed Glera by EU regulation in 2009, is the perfect match for ramen.
"Fried food and wine don't mix." Sound familiar? Actually, it's the opposite. The complex umami...
A guide to wine that pairs with Chinese food, dish by dish. Prosecco, whites and reds for gyoza, mapo tofu and Peking duck, from someone who imports and pours Italian wine in Tokyo.
Aperitivo is the Italian custom of a light drink and a few snacks before dinner. What makes a good aperitivo wine, how Venetians do it, and how to pair it at home with edamame, prosciutto and more, from an Italian wine importer in Tokyo.