Wine Pairing
The key to wine with osechi is to choose by the flow of the celebration dishes: sparkling, white, red and sweet. Sparkling for herring roe and fish cake, a light red for simmered dishes and teriyaki yellowtail, a sweet wine for black beans and candied chestnut. An Italian importer's New Year pairing guide, built from wines you can drink at Swirl.
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.
A guide to wine pairings by hot pot type — shabu-shabu, kimchi nabe, yudofu, and more. Plus the story of Caldariello, a traditional Salento winter stew that explains why Primitivo is the natural match for rich, umami-heavy nabe.
Wine doesn't pair with Japanese food — that's a misconception. The flavors of washoku —...
Wine for sushi, by topping. White fish loves Sauvignon Blanc, lean tuna a light red, and sparkling works across the board. Plus tips for getting it right.
Think wine doesn't go with Japanese food? We explain how to pair wine with sushi, tempura, sashimi, sukiyaki and other staples, by grape and style.