Wine Pairing
A sommelier's guide to pairing wine with tonkatsu, by sauce. How to pick acidic reds and sparkling wines that cut through the fried richness, plus Italian wine recommendations.
For roast beef, reach for a supple red that brings out the flavor of lean meat. Built around Tuscan Sangiovese, a sommelier's simple guide to matching wasabi-soy, gravy and different doneness. Perfect for Christmas and entertaining.
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.
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.