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wine with sushi?

Love sushi, not a fan of saki...ive always been weary to drink wine with sushi although i'm not sure why. Can anyone enlighten me on the subject?

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  1. Okay, let me start by saying that I am NOT very knowledgable about wine. However, we went out to sushi last weekend and they do not have their liquor license. We stopped at a reliable wine store who recommended a Riesling. The slight sweetness of the wine paired well with saltiness of the sushi. We enjoyed it immensely.

    1. Any light and non-oaked (e.g. 99% of chardonnay is oaked and heavy so avoid this) will go nicely with sushi. Try a pinot grigio, reisling (dry or off-dry, not sweet), or even sauvignon blanc. Some of the Alsacian whites like pinot blanc are very nice as well (or blends like Gentil Hugel or Alsace ONE). Some like gewertztraminer although I am not a big fan - generally find them too sweet & cloying - I like more minerally whites with fish esp with the delicate flavors of sushi.

      Also, have you ever tried cold sake? Generally much better quality (try junmai - it has a lovely gentle flavor) and IMO goes much better with sushi than the hot jet fuel stuff.

      1. One wine that I have always found complimentary to sushi is the Groth Napa Sauvignon Blanc. It is fruit-forward enough to stand up to wasabi and the salt in most shoyu/soy sauces makes it seem a touch "sweet." By itself, it isn't as crisp, tart and bracing as a New Zealand SB, but with sushi, it seems to be a great ticket. Site: http://www.grothwines.com/wines.html

        I would also look into the suggestion of an earlier poster to explore Rieslings, especially in the Kabinett range. If one is having dishes with more "heat" the fruit in most Rieslings would compliment the food.

        Hunt

        1. The single best thing with sushi is Asahi SuperDry beer.

          1. I agree with Steve K, beer is very good. But if not, I would say jcanncuk hit the nail on the head - minerally but nothing oaky or sweet. I would also recommend a nice Loire white like Sancerre, or even Champagne/Sparkling.

            1 Reply
            1. re: tpapa2

              My palate just can't handle any alcohol at all with sashimi or sushi. I've tried saki, or different wines and they throw my taste buds off. Usually we are eating many different fish, and we want to experience the flavors, I love the fresh taste of good sushi, or sashimi, their delicate flavors are not to be messed with at all. If I drink Sake, then all I taste is Sake. The same with a beer, so for the sushi/sashimi we prefer, just a water, Pellegrino or even plain.