Wine Pairing
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.
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.
Wine doesn't pair with Japanese food — that's a misconception. The flavors of washoku —...
A guide to wine that pairs with Chinese food, dish by dish. Prosecco, whites and reds for gyoza, mapo tofu and Peking duck, from someone who imports and pours Italian wine in Tokyo.
How to choose wine for summer barbecue and grilling: rich reds that stand up to char and sweet-savory sauces, a bottle for vegetables and seafood, and the trick of chilling reds.
A sommelier's guide to what pairs with Pinot Noir, by regional style: tuna and eel, mushrooms, Japanese dishes, and how to serve it lightly chilled at home.