The Auswine Forum

Morning all,

I'm off to dinner at one of our local Japanese restaurants next week and I was seeking advice as to what wines I should pair with the food.

I've previously tried pairing Chardonnay and Beaujolais with some success but I'm after something a bit different that won't overpower the food. Any suggestions welcomed

Cheers
Matt

How about off-dry German Rieslings? Vouvrey dry chenin blanc or Alsace Gewurzt might work too.

Gewürztraminer has been my favourite pairing with sushi, sashimi etc.

Depends what you are actually eating I guess, but I have had some success with Riesling and semillon. Never really tried red with it I don't think, at least not at the local BYO we to to a bit. We drank red burgundy a few times in tokyo with modern japanese fusion type food and it worked.

Sparkling wines would make a good match.
Croser
Jantsz
Chandon all good local options.

Brown Brothers Orange Muscat & Flora a good sweeter but not way too sweet option.

Light styles of Marlborough Pinot noir, any number of SB's that have seen some large format old oak, and aged marsanne could work.

Matt you're not going to Iori by any chance?

They have some brilliant sake there. For an aperitif try the Nana Apple sake, served over ice in a wine glass. Like apple flavoured ice lava going down. A great drop. Then you can get on to the interesting ones.

Failing that some of those brilliant RS rieslings you have. I think low alcohol works really well with japanese

The best Tavel rose´ you can get your hands on. A kind of savory one. Goes well with dashi-based grub.

rossmckay wrote:Matt you're not going to Iori by any chance?

Failing that some of those brilliant RS rieslings you have. I think low alcohol works really well with japanese

Thanks for the responses all

It is in fact a trip to Iori courtesy of my folks

Might have some German 12's arriving this week (fingers crossed on the couriers...) but I'm kind of looking for something with a a point of difference having done chard and Booj (and pinot and Oz rieslings to a lesser extent before). Possible menu to include sashimi, some sort of hot pot and the usal assortment of tempura.

Have some Austrian gear that might get a whirl but also like the sound of a dry rose

Ross: Catch up on the 22nd?

Cheers
Matt

Hey Matt,

I always found a Riesling or an aged Hunter Sem goes well.

The fish wrote:

rossmckay wrote:Matt you're not going to Iori by any chance?

Failing that some of those brilliant RS rieslings you have. I think low alcohol works really well with japanese

Thanks for the responses all

It is in fact a trip to Iori courtesy of my folks

Might have some German 12's arriving this week (fingers crossed on the couriers...) but I'm kind of looking for something with a a point of difference having done chard and Booj (and pinot and Oz rieslings to a lesser extent before). Possible menu to include sashimi, some sort of hot pot and the usal assortment of tempura.

Have some Austrian gear that might get a whirl but also like the sound of a dry rose

Ross: Catch up on the 22nd?

Cheers
Matt

Yes Matt, in the diary.

When I am drinking with Japanese I drink whatever they are drinking.....

Pinot blanc has been a good fit for sushi & sashimi for me, as well as a lot of vegetable dishes. Australian dry riesling too. More left-field option, but really good, is dry sherry. Fino, manzanilla & palo cortado work well with sushi & sashimi, and have an affinity with miso too. Aged white bubbles can be really good with dashi type flavours. Grenache with Japanese grilled meat dishes. Lots of options.