Let decadence be matched with decadence-pair uni with Champagne. The flavors are sweet and salty, intense and concentrated, it's texture creamy and smooth. UniUni can be likened to "ice cream from the sea," says Charnay. Minakawa leads diners towards a 2016 Domaine des Marrans Morgon Corcelette at Sushi Ginza Onodera. It's slightly earthy touch complements the marinated seafood. A great match according to Charnay is the 2012 Algueira Pizarra from Ribeira Sacra-it's light-bodied with smoky undertones and electrifying minerality.īeaujolais finds a friend with octopus. Grilled eel ( unagi) can have a caramelized and smoky flavor, so this is one of the few times in sushi that we see a red wine with silky tannins make a play in sushi. Its passion fruit qualities and low alcohol blend perfectly with the full-flavored crab," says Charnay. "It is an ethereal wine, with high acidity and great complexity. His pick: the 2015 Weingut Heymann-Löwenstein Hatzenporter Stolzenberg Riesling Grosses Gewächs. Charnay likes a Riesling from the Mosel Valley in Germany. White wines, particularly Chablis and Riesling, work well with cooked crab meat. Here we need a wine to complement the fatty, full flavors. It has complexity, salinity and a touch of white pepper that complements the flavor of mackerel, and and its acidity balances the fat.Ĭooked SeafoodCooked seafood like crab meat, barbecue eel and marinated octopus are all about richness. Minakawa would also suggest a glass of Grüner Veltliner. "It has an expressive bouquet of white flowers and a touch of white peach on the palate that will make the mackerel taste much more delicate," says Jonathan Charnay, beverage director of Masa. Go for a glass from Alsace, such as a dry Muscat, like the 2010 Domaine Zind Humbrecht. Strong fish like mackerel need a wine to tone down its robust flavor, so you don't end up with too much of a fishy aftertaste. Or more specifically, Sushi Ginza Onodera beverage director Yuki Minakawa recommends a rosé from Provence. Salmon is an easy match to remember: go pink. He specifically leans towards a richer style of Chablis like Domaine LaRoche. Lighter fare like hamachi (Pacific yellowtail or amberjack), amaebi (sweet shrimp) and hotate (scallop) also loves a crisp Chablis says Frank Cisneros, beverage director of Michelin-starred restaurant Ichimura at Uchū. Tuna can lend itself to a variety of wines since it ranges from delicate (yellowfin) to robust (fatty tuna), including white Burgundy, a structured rosé or even a Pinot Noir with a higher acidity if enjoying bluefin otoro. The salty minerality of the Chablis and the piercing acidity of the Riesling help cut through the richness of the fish," says Chelsea Carrier, beverage director of New York City's o ya. Becker Riesling Spätlese Trocken Wallufer Berg Bildstock. "I love pairing Chablis or dry-expressions of Riesling, such as 2016 Domaine Moreau-Naudet Chablis 1er Cru Forêts or 1990 J.B. When pairing simply prepared fish such as sashimi, the conversation is about adding acid to cut through fat. Raw SeafoodGenerally, fatty pieces of fish need higher acidity and tannins, while leaner fish need softer, round wines. We asked leading beverage directors from some of New York City's top sushi restaurants on exactly how to pair wine with every kind of fish, shellfish, vegetable and roll. Considered an emerging novelty and acquired taste to many American palates, sake has long been the go-to for sushi and has a tradition of accompanying one another in Japan.īut if the sui generis expression of sake's flavor is not for you, wine can work just as well with your shrimp tempura roll or salmon nigiri. While it might be natural to drink sake in a sushi restaurant as one would drink a Nero D'Avola in an Italian one, for some, sushi and sake aren't exactly a match made in heaven.
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