Pairing wine with yakiniku.
We're having dinner at a nice yakiniku restaurant in Japan; I want to bring a nice wine, as the ones on the menu [while great!] are overpriced. Any suggestions for what would make a great pairing? Pinot Noir? Cabernet?
Beef and offal, grilled and dipped in soy-based sauce all point to Pinot Noir. The smokiness from charcoal suggests some oak in the wine. The sweetness from the mirin and added sugar argue for a fruit-forward wine. The saltiness can call for a thirst-slaker. Ergo, a vibrant, medium-bodied, barrel-aged New World Pinot. New Zealand and cooler regions of California and Australia do this style very well.