Wine Pairing
A guide to what to eat with Chardonnay, split by oaked and unoaked style. From oysters and sashimi to cream pasta, tempura and chicken, with pairings that work for Japanese food and the right serving temperatures, from a Tokyo-based Italian importer.
Autumn's mackerel (saba). Its oily flesh and aroma call for a crisp dry rose, white or sparkling. Shime-saba, salt-grilled, miso-simmered and tatsuta-age by cooking style, with the real cause of a fishy finish (iron), using in-stock Swirl wines.
The richness of egg yolk and pecorino, the salt and fat of guanciale. Rich carbonara calls for a crisp dry white or sparkling. Rome's real rules, Carbonara Day, and how to match Japan's cream version, with in-stock Swirl wines.
An Italian importer's guide to wine with karaage. From crisp whites and sparkling that cut the fried-coating oil to a light chilled red for soy-garlic styles, with picks and serving temperatures for home.
A simple, by-style guide to what food pairs with white wine (light, rounded, aromatic), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.
Which wine pairs with crab? By preparation, boiled, grilled, crab miso, and crab hot pot, focusing on crisp whites and sparkling, with a Venetian crab story and a fail-safe pick.