Wine Pairing
With buri, the trick is to change the wine by the dish. A crisp, mineral white for sashimi and grilled buri, a light red for teriyaki and buri daikon, and sparkling for shabu-shabu. A sommelier's simple guide to pairing seasonal yellowtail with Italian wine.
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.
An Italian importer's guide to what wine pairs with sanma (Pacific saury). How to choose a crisp, unoaked dry white for the simple salt-and-sudachi flavor and the pleasant bitterness of the innards, told through the food culture of the Maremma coast.
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.