Best Wines to Pair with Sushi
Sushi is truly the food of gods, so we must beg the question, what are the best wines to pair with sushi? Succulent umami flavours means this pairing can be a tricky one, but worry not, Vinspiration has you covered.
Sushi has developed a reputation for being a notoriously hard wine pairing over the years. One of the top reader questions we’re receiving is “what are the best wines to pair with sushi?” Firstly, let me tell you now, when you understand some basic facts about sushi – pairing different dishes won’t be that hard. So here are the three basic aspects to consider when pairing sushi:
- How cooked is the fish? (Are we talking raw tuna sashimi, or a cooked salmon skin roll?)
- What is texture of the dish? (Here you can establish between crunchy, oily tempura, or some rice packed Uramaki.)
- How many vegetables are on the plate? (Shout out to the vegetarians and avocado maki lovers out there!)
Riesling, Riesling, Riesling... and then some more Riesling.
The classic pairing of sushi and Riesling exists for a reason. Riesling is a late-ripening variety – meaning it can retain its acidity well into the growing season, whilst also developing sugar. This gives the wine a perfect balance of ripeness and texture. Considering this, we recommend going for a slightly sweeter Riesling, like a Spatlese or Auslese with just a touch of residual sugar. The sweet wines will take the edge off slightly spicier components, such as wasabi. But whilst also refreshing the mouth from the fatty fish with the high acid. Riesling and sushi are a match made in (Japanese) heaven.
Bring on the raw fish... but don't forget the Champagne
With raw fish and its fatty flavour profile – a mouthful of fish can be sacredly cleansed with some Champagne’s searingly high acid. Similar to the classic fried chicken and Champagne, fatty fish can have the same oily texture that can hang around on the palette. For a refreshing sip, try a Champagne that isn’t as ‘lees’ focused. By that, I mean that doesn’t have too much of the bready or yeasty flavours that are typical of more premium champagne. Instead, opt for a glass of younger champagne that has more emphasis on citrus notes, such as lemon, or green apple.
More Chablis for me
In the northernmost region of Burgundy, France, sits Kimmiridgean clay soils consisting of seashells and other fossils from the Jurassic Period. Chablis is known for its incredibly high acid and demure flavours of lemon, apple and a mineral edge. This is the perfect pairing for sushi – which is equally a bold and shy dish.
Some charming Sancerre
Sancerre’s high acidity and minerality make it a perfect pairing for rich sushi dishes. Try sipping on its older and bolder sister, Pouilly Fumé if you want to mix it up a bit!
Pass the Pinot Noir, please
And now onto the most popular black variety to pair with sushi – Pinot Noir! Pinot Noir offers an almost unparalleled wine pairing due to its vibrant red fruit flavours, high acidity, and importantly, low tannin. This bright and importantly, light-bodied, red will provide an easy-going wine pairing for umami-rich dishes, such as sushi (or anything with mushrooms)! Here’s one we’d definitely recommend.
Also quick tip, if you want an even lighter bodied red to pair – try a Beaujolais wine from Burgundy’s outskirts. Light-bodied with hints of strawberry, kirsch and bubblegum!
