Wine Pairing
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.
With buri, the trick is to change the wine by the dish. A crisp, mineral white for sashimi and grilled buri, a light red for teriyaki and buri daikon, and sparkling for shabu-shabu. A sommelier's simple guide to pairing seasonal yellowtail with Italian wine.
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.
A style-by-style guide to pairing wine with oysters. Raw oysters love a dry sparkling or a mineral white, while grilled oysters, fried oysters, and oyster hot pot call for a fuller dry white like Soave. With a look at Veneto's own oyster culture, we share the bottles a sommelier reaches for.
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.
A guide to matching wine with seafood, from sashimi and oysters to grilled salmon. Includes a quick-reference pairing table by fish type and preparation, plus the simple rule that makes seafood wine choices easy.