Wine Pairing
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.
A guide to what to eat with sparkling wine, by type: dry, sweet and rosé. From pairings with sushi, tempura and Japanese food to choosing Prosecco as a mealtime wine, from an Italian who imports and pours wine in Tokyo.
Wine to pair with tempura, by type: salt, tentsuyu, and kakiage. An Italian importer in Tokyo on choosing the dry Prosecco and crisp whites whose bubbles and acidity wash away the frying oil.
Wine pairings for gyoza, explained by our sommelier for pan-fried, boiled and deep-fried styles: why Prosecco works so well, a Veneto table tradition, and how to choose and serve the right bottle for Japan's gyoza culture.