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+--- Thread: sushi/ asian cuisine (/thread-1037.html)
- jehren - 07-21-2004
I'm a server at a sushi/ Asian fusion restaurant. I'm working on food/ wine pairings. I've read other posts suggesting Rieslings and Pinot Noirs, even jammy red Zins; however, I wonder if you could help me w/ a couple of things. 1. do more acidic, fruitier wines pair best w/ spicy asian dishes? 2. aside from cold sake, beer, and champagne, what do you recommend w/ sushi and sashimi? 3. stay away from heavy tannins, always (are there any exceptions)?
A lot of big, general questions... but some general rules, maybe?
thanks!!
- Thomas - 07-22-2004
I believe the tannin edict is correct. That kind of food simply isn't friendly to tannins, or is it the other way around???
As for fruity and acidic: normally, fruity whites do come with some acid--that is part of their balancing act. But there are whites (Gewurztraminer) which are low in acid yet make up for it in intensity of flavor and spice, not to mention alcohol.
Difficult to make generalizations...I quit now.
- wondersofwine - 07-22-2004
There's a sushi/seafood restaurant in Charlotte, NC that selects wines to go with that time of cuisine. Sauvignon Blanc is one of the wines that seems to go with sushi. Most of us on this board feel that some of the best Sauvignon Blancs are from the Loire Valley of France (particularly the Sancerre region) or New Zealand. We also prefer the Sauvignon Blanc without wood influences. St. Supery makes a nice California Sauvignon Blanc that is not aged in wood barrels. Honig is another decent California brand.
I like Alsatian Gewurztraminer with slightly spicy Asian food. Riesling is another possibility (probably a dry Riesling from Alsace or a Riesling Kabinett from Germany).
A delicate Pinot Noir with shrimp maybe but that could be a tricky pairing.
- jehren - 07-27-2004
thanks so much! I'll have to feel my way around our wine list, but your suggestions have been very helpful-- giving me a better idea of just where to start.
jehren