Food Pairing and Japanese Food
Vinodiversity reader Michael asks:
What are some good wines to drink with Japanese food?Darby Says
There are a wide range of foods in Japanese cuisine so I can only give a brief answer here.
For national and regional cuisines it is sometimes best to do what the locals do, in this case drink tea or sake, but if you do want to drink wine - and why not - here are a couple of suggestions.
Sushi, sashimi and seafood based dishes of course call for white wines. But you need to consider the sauce or condiments such as wasabi which may become the dominant flavour. I would suggest an aromatic riesling, or a Gewurztraminer
With tempura you might use a fuller bodied white wine such as viognier or perhaps a lighter red.
Grilled poultry, chicken yakatori and similar dishes can also be partnered with a fuller style white wine or a light red wine
For a rich and spicy meat dish like beef teriyaki you might consider a light to medium bodied red wine but again be aware that the spiciness may become the dominant flavour. Try a fruity wine variety, like Gamay
which may be better than trying to overwhelm the spiciness with a big oaky shiraz.
Other Vinodiversity readers are invited to comment via the link below
Just enter your details below and you will receive an occasional newsletter letting you know all about the alternative varietal wine scene in Australia and beyond.