Wine Pairing
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.
A complete guide to pairing wine with Hamburg steak, organized by sauce type: demi-glace, tomato, ponzu, and teriyaki. Drawing on Puglia's Sunday braciole tradition, we explain why Primitivo is the ideal match for Japan's most popular home-cooked dish.
How to pair wine with steak by cut — from lean filet to marbled wagyu and sirloin. Covers tannin-fat dynamics, serving temperature, and a Florentine steak tradition dating to 1565.
A guide to matching wine with seafood, from sashimi and oysters to grilled salmon. Includes a quick-reference pairing table by fish type and preparation, plus the simple rule that makes seafood wine choices easy.
Wine doesn't pair with Japanese food — that's a misconception. The flavors of washoku —...