Wine Pairing
What to eat with Sangiovese, explained by style from light to structured. From tomato pasta and pizza to sukiyaki, yakitori and mushroom dishes, with pairings that suit Japanese food and the right serving temperature, from a Tokyo-based Italian importer.
A simple, by-style guide to what food pairs with red wine (light, medium, full), with Japanese-food pairings, serving-temperature tips, and easy Italian picks to start with.
An Italian importer'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.
Which wine pairs with napolitan? For the sweet-tangy ketchup, reach for a fruity, low-tannin red like Primitivo, lightly chilled. Here is the dish's surprising origin and how to choose a bottle for a relaxed weekend.
The best wine for eggplant depends on the cooking method and the sauce. Reach for a fruity red with tomato or miso dishes, and a chilled white with grilled or fried nasu. With the story of Sicily's pasta alla Norma, here is how to choose a bottle for autumn eggplant.
The wine for beef stew is a medium red with acidity and savor, above all Sangiovese. A Tokyo importer explains how it meets the sweet-savory demi-glace and the richness of the beef, with picks by type.