Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Seafood
Sushi and sashimi
Clean fish, soy, wasabi, vinegar rice. Aromatic whites and bubbles beat oaky Chardonnay.
- Champagne or dry sparkling
Acid and bubbles reset soy and ginger.
- Dry Riesling or Grüner Veltliner
Citrus and herb for fish and pickle.
- Chablis or light Chenin
Mineral whites that don't coat the palate.
- Champagne or dry sparkling