Wine Pairing
The basics of pairing wine and food, in five rules that never fail: matching weight, balancing acidity, tannin and sweetness, pairing by region, and a dish-by-dish quick reference, from an Italian importer in Tokyo.
The right wine for chicken is chosen by how it is seasoned and cooked, not by the meat itself. An Italian importer in Tokyo walks through salt, herbs, cream, fried, teriyaki, roast and tandoori, with a Swirl bottle for each.
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.