Sushi and white wines – As you may have guessed, sushi is more enjoyable when paired with white wine, which pairs well with sushi rice and fish. Indeed, the variety of aromas in the white wine will complement the delicate flavor of raw fish. You can pair sushi, sashimi, and other makis made with white fish with a lively Chardonnay with woody notes. For fatty fish such as salmon, a dry white wine such as Macon or Chablis may be preferable. A variety of fish will pair well with a floral white wine, such as a sauvignon blanc or a Riesling.
What red wines pair well with sushi?
Willamette Valley Pinot Noir – Pinot Noir wines from Willamette Valley have striking similarities to Burgundy wines, which are also a center of wine production. Both regions share the same latitude, and the Willamette Valley Pinot Noir grapes are hardy and robust for the colder climate.
- The wine is both flavorful and delicate, distinguishing it from most red wines.
- You’ve probably heard that white wine should only be consumed with fish.
- What should you do if you dislike white wines? There are, however, a few reds that pair well with sushi and seafood.
- The ‘rule’ (which is more of a guideline) that fish should only be served with white wine is because fish has a milder flavor.
Typically, lighter foods pair better with white wine because white wines are more delicate and less robust than red wines. Therefore, if you’re a fan of red wines, you should select one with a more delicate flavor, so that it doesn’t compete with or overpower the fish, but rather complements your meal.
- A Pinot Noir from Oregon’s Willamette Valley is the ideal wine to pair with sushi for red wine enthusiasts.
- Pinots from the Willamette Valley have a well-deserved reputation for being light, fruity, and extremely approachable.
- Try a Gamay from Beaujolais, France, if you cannot locate a Willamette Pinot on the wine list of your favorite restaurant.
This fruity and light red wine pairs wonderfully with delicate fish like yellowtail. Don’t lose hope, red wine lovers!
We want to invite them over so they can experience the ideal pairing in which food enhances the flavor of a beverage and vice versa. In our “Perfect Pairings” posts, of which this is the first, we will discuss the food-and-drink combinations that we consider to be divine.
Sushi and Sauvignon Blanc wine is likely my favorite pairing, and certainly the one I enjoy most frequently. Whether nigiri (pieces) or maki (rolls), sushi typically consists of a variety of fish and rice seasoned with vinegar and soy sauce. The rice and fish have delicate flavors that many wines can overpower.
It pairs best with light white wines, and when I drink Sauvignon Blanc, particularly New Zealand varieties, something magical happens. Typical New Zealand Sauvignon Blanc aromas include citrus, grapefruit, passion fruit, and grass. The wine’s high acidity complements sushi almost as well as ginger.
Ginger is intended to be consumed between bites of sushi to cleanse the palate so that the nuances of the next piece can be discerned. Additionally, the acidity of the wine eliminates the salty taste of soy sauce. Sauvignon Blanc enhances the experience of each bite of sushi by complementing its fresh flavors.
It is helpful that excellent bottles of New Zealand Sauvignon Blanc are available for less than $10. In conjunction with negihama (yellowtail and scallion maki), this is the price of happiness.
Is sushi compatible with alcohol?
Chardonnay, Pinot Blanc, and Pinot Grigio – These lighter wines pair well with sushi dishes like yellowtail and tuna. The wine is light and neither too sweet nor too dry, so its flavors closely resemble those of the fish. This is a good pairing because tuna and yellowtail are not quite as sweet as some of the other common sushi fish.