Wine Pairing
Delicate monkfish hot pot loves crisp whites and light reds, while rich ankimo (monkfish liver) calls for bubbles or a touch of sweetness. A dish-by-dish winter pairing guide from an Italian importer in Tokyo.
Delicate fugu loves crisp whites and fine bubbles. A type-by-type pairing guide to tessa, tecchiri, karaage and shirako, from an Italian importer in Tokyo.
Year-end party wine works best when you choose by scene and headcount rather than one bottle: bubbles for the toast, easy whites, fruity reds for hot pot, fried food and pizza, and a sweet wine to finish. An Italian importer in Tokyo shows the organizer how to pick, with wines you can actually drink at Swirl.
The key to wine with osechi is to choose by the flow of the celebration dishes: sparkling, white, red and sweet. Sparkling for herring roe and fish cake, a light red for simmered dishes and teriyaki yellowtail, a sweet wine for black beans and candied chestnut. An Italian importer's New Year pairing guide, built from wines you can drink at Swirl.
Choose Christmas wine not by one bottle but by the flow of the courses: sparkling, white, red and sweet. From the toast to roast and fried chicken and the dessert cake, an Italian importer's Christmas pairing guide built from wines you can drink at Swirl.
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.