Sake is the obvious choice when considering which beverage to serve alongside Japanese cuisine. However, wine, with its varied flavours, is a great match in the complex world of Japanese food.

I have seen itemized Japanese food pairing lists that have contained in excess of a hundred specific food and wine combinations. However, for those who occasionally enjoy Japanese cuisine, this general guideline should provide the essential information to aid in the discovery of Japanese food and wine combinations.

White wines go well with many dishes because of their acidity and ability to compliment delicate flavours. However, red wines low in tannins will go well with stronger dishes such as ramen and teriyaki.

When having subtle dishes like sushi or sashimi, they will pair well with dry crisp white wines such as Sauvignon Blanc, Riesling, Pinot Grigio or a dry sparkling wine. Ramin, teriyaki, tempura or other richer dishes will be complimented by full-bodied whites such as Chardonnay (especially Chablis) or Gewürztraminer, or lighter-bodied reds like Pinot Noir, Gamay or Grenache.

Spicy foods, including those containing wasabi, or slightly sweet dishes will be complimented by Gewürztraminer, with its aromatic and slightly sweet character.

Dry, un-oaked white wines or light, low-tannin reds can be an accompaniment for dishes with strong savory flavours.

As I have said many times before, don’t be afraid to explore new food and wine pairings. There are always new combinations waiting for you to discover!

Sláinte mhaith