Wine Pairing
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.
Salt-grilled, meuniere, teriyaki, sashimi. As autumn salmon changes shape, here is how to pair it with dry rosé and light reds that meet its fat and umami, sorted by type.
Venison, wild boar and duck are autumn-to-winter game. Here is how to choose Italian red wines that stand up to their bold, gamey flavors, sorted by seasoning and by type.
A guide to pairing wine with chestnuts and Mont Blanc. Sweet chestnuts, candied chestnuts, marron glace, and Mont Blanc all love a sweet, gently sparkling white like Moscato d'Asti. With the story of Piedmont, the birthplace of marron glace, we share a sommelier's pick.
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.
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.