Wine Pairing
The best wine for eggplant depends on the cooking method and the sauce. Reach for a fruity red with tomato or miso dishes, and a chilled white with grilled or fried nasu. With the story of Sicily's pasta alla Norma, here is how to choose a bottle for autumn eggplant.
The wine for beef stew is a medium red with acidity and savor, above all Sangiovese. A Tokyo importer explains how it meets the sweet-savory demi-glace and the richness of the beef, with picks by type.
The wine to pair with gratin is a crisp dry white with clean acidity and little oak. A Tokyo importer explains how a white's acidity cuts the richness of white sauce and cheese, with picks by filling.
For roast beef, reach for a supple red that brings out the flavor of lean meat. Built around Tuscan Sangiovese, a sommelier's simple guide to matching wasabi-soy, gravy and different doneness. Perfect for Christmas and entertaining.
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.
An Italian wine importer in Tokyo explains what to pour with pumpkin dishes: a friendly guide to whites and light reds for simmered kabocha, gratin and soup, and crisp fried kabocha.