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Mar 29, 2009 10:53 AM

Wine paring with Sushi?

Hi there,

I am going to a party next week hosted by a group of Wine Aficionados. Around 40 people in a private home with a Sushi Chef whom will be there for about 4 hours. I have never had Wine with Sushi before. Asked a friend whom had attended this party last year and said I should bring Wine and NOT Sake. Sake would be my fist choice and only. Could you please help, thinking on bringing two bottles with me..

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  1. Sushi abhors schlock.
    As long as you follow that rule, you'll be fine.

    1. a lot of it depends on what types of fish the chef will be serving, and the varying levels of saltiness from soy and heat from wasabi. however, you typically can't go wrong with some of the crisp white varietals like Albarino, Gewürztraminer, Gruner Veltliner, Fumé Blanc, Pinot Blanc, Sauvignon Blanc, Sancerre, or Viognier, and sparkling wines. stay away from anything oaky or buttery like Chardonnay.

      you could also do a light, fruity red like Pinot Noir or Beaujolais, or a Rosé, but definitely steer clear of bold, tannic reds.

      1 Reply
      1. re: goodhealthgourmet

        +1 on the Gruner Veltliner. Hopler make a good one at around £7, very slight pettilance too which I imagine would work well with the sushi.

        1. re: invinotheresverde

          Yup. Rose bubbles too. Stellar with maguro.

          1. re: invinotheresverde

            Sushi certainly calls for bubbles. If your budget calls for it go with some Piper Heidsick.

            If you want to bring a bottle of still wine I'd go with a grassy sauvignon blanc.

          2. Of course, some will depend on the exact dishes, but I have a good, general rec. for a New World Sauvignon Blanc, that has come through with a pretty wide range of sushi - Groth Napa Sauvignon Blanc. It's fairly fruit-forward, and has the "heart" to stand up to wasabi, but pairs well with most fish/seafood items. By itself, it's a nice little quaffer, without a great deal of heft. Paired with food, especially with some heat, it comes into its own. I keep a few bottles available, for when my wife comes home with some good, fresh sushi. BTW, it pairs fine with tempura too.

            While I love the NZ SB's, I find them "off," with regards to most of the sushi, that I have experienced.


            1. Champagne would be my first choice