What kind of red wine (generally) goes well with sushi?
gMrombowoz3ia posted:
I like to drink red wine (pinot black, Merlot, mainly taxi), just don 't know a whole lot about it. I also don 't really know what a little food are paired up with what kinds of wine. Some sushi restaurants are BYOB I like, so what should I bring? If you know a Web site that has info on this kind of thing that would be awesome! Thank you!
 | US $15.50 (3 Bids) End Date: Thursday Mar-25-2010 17:33:11 PDT Bid now | Add to watch list |
2005 SINE QUA NON"OVER AND OUT,PINOT NOIR,RED WINE
 | US $42.00 (6 Bids) End Date: Thursday Mar-25-2010 17:15:49 PDT Bid now | Add to watch list |
I once knew a guy who actually got a degree in wineology from a college in california. Strange, I know. He said to me one time that everyone asks him what wine goes with what food – his answer was “its a drink. take a wine that you like. It doesn’t matter if it ‘matches’ or not. Nobody asks if what soda goes with what meal – why do they ask what wine goes with what meal – drink what you like.”
I suggest you just take a bottle of wine that you enjoy.
Try a light white wine with sushi. Reds are generally too strong for the delicate taste of sushi. Another traditional Japanese option is sake or plum wine, served at room temperature or even chilled.
try a japanese plum wine
Maguro (Bigeye Tuna) Sushi
Best Match:
Soft, complex reds (American Pinot Noir)
2nd Choice:
Soft, dry whites (California Chardonnay, Australian “unwooded” Chardonnay, or American or Alsatian Pinot Blanc)
Maguro sushi, for me, rarely fails to fulfill the epitomize concept of red-wine-with-fish; and perhaps it is because of the fish, which when tasted raw is more like red meat — clean, fresh and oily rich, yet devoid of any sense of “fishiness.” When you dip maguro sushi into soy sauce mixed with wasabi (the spicy green horseradish), the versatile food range of soft, low tannin, zesty and complex red wines like Pinot Noir really comes into play. Round, tender qualities of the grape seem to mirror the lush oiliness of the fish, and the bright, fragrant, pepperminty spiced flavors easily tame the taste of wasabi and even mingle with the exotic tingling of pickled ginger.
For the rest check out
Wine paring is subject to personal taste, the best answer is to experiment and see what works. The hardcore snobs will tell you that Red does not belong next to fish, that a dry white like Chardanay or Sav Blanc is the only answer. But I think a lighter red like a Pinot Noir or Boujeles works well without overpowering the sushi. Mostly avoid darker reds like Cab Sav, Shiraz, or Chianti, which will just bury the flavor.
I prefer white wine as Pinot gray or noir.
When it comes down to it, the only rules that I stick with are these: Red wine with red meat (beef, lamb, goat, some pork, etc.) and white wine with white meat (chicken, fish, etc.). The second rule is drink what you like with whatever food you’re having. Experiment with different wines with you go out to eat sushi or if you’re making sushi yourself or with friends. Have everyone bring a different bottle of wine and having a sushi wine party. See what you like and what you don’t like and stick with what you like, of course. Have fun!
I concur with the consensus; red wines, even ’soft’ ones, just overpower the delicate flavors of good sushi. Plum wine and sake are good choices, but for a really good match, try a light, inexpensive champagne.
Cougar coach nailed it. all taste buds are different, so dont group wines like everyone else. group them to your own taste or if you like by theme and cultural pairings. Sushi=rice wine, or plum wine, fit the food and culture, or even suntory beer if you can stomach it.
best bet drink what you like red white or otherwise.