Wine Pairing
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.
How to choose wine for summer barbecue and grilling: rich reds that stand up to char and sweet-savory sauces, a bottle for vegetables and seafood, and the trick of chilling reds.
A sommelier's guide to what pairs with Pinot Noir, by regional style: tuna and eel, mushrooms, Japanese dishes, and how to serve it lightly chilled at home.
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.
Not sure what to pair? These five versatile wine styles handle starters to mains. From sparkling to Primitivo, one bottle that rarely lets you down.