Hey everyone, it’s your boy back again with another one of my little experiments. So, I’ve been really into sushi lately – like, really into it. And as you know, I love a good glass of wine with my meals. So, that got me thinking, what’s the best wine to pair with my sushi obsession? I decided to find out and, of course, I’m gonna take you along for the ride.
First things first, I hit up the internet for some basic info. I learned that high acidity and balanced flavors are key when picking a wine for sushi. Like, a dry Riesling, Chardonnay, or Sauvignon Blanc are apparently good places to start. But, some of these can fall short if your sushi is on the sweeter or spicier side, which is a bummer.
I also learned, and it makes sense, that you pair red wines with red meats and white wines with white meats. I mean, even I know that! But how does that translate to sushi? I needed to get my hands dirty. Well, not dirty, but you know what I mean.
My first move was to head to my local wine shop. I grabbed a bottle of dry Riesling – the internet seemed pretty sure about this one. Then, I picked up some fresh salmon and shrimp nigiri from my favorite sushi spot. I went home, poured myself a glass, and dug in.
- Experiment 1: Dry Riesling with Salmon and Shrimp Nigiri
And you know what? The internet was right! The Riesling was killer. It had this crispness that cut through the fattiness of the salmon, and it didn’t overpower the delicate flavor of the shrimp. It was refreshing, it was light – it was like they were made for each other.
But I wasn’t gonna stop there. I also snagged a bottle of Pinot Noir, I saw that a lot of people love it and think it pairs well with sushi. I figured, why not try a red? I had some other sushi, a mix of rolls and some sashimi, and tried it out.
- Experiment 2: Pinot Noir with Assorted Sushi
It wasn’t bad, not bad at all. The Pinot Noir was smooth, kind of earthy. It worked pretty well with some of the rolls, especially the ones with a bit more going on, flavor-wise. But with the simple sashimi? Nah, the Riesling was still the winner there.
I did a bit more digging and found out that for stuff like seaweed salad, you want something with good acidity and a clean taste. They said a dry German Riesling, or even some types of champagne like Chablis and Blanc de Noirs, would be perfect.
- Experiment 3: Dry German Riesling with Seaweed Salad
I got my hands on another bottle of Dry Riesling, this time a German one, and picked up some seaweed salad, let me tell you, it was spot on. That crispness just balanced out the salad like a charm.
My Verdict
So, after all this “hard work,” what’s the conclusion? Well, if you’re sticking to classic nigiri or sashimi, especially with fatty fish like salmon, a dry white wine, especially a Riesling, is a fantastic choice. If you’re getting into more complex rolls, a light-bodied red like Pinot Noir can hold its own. And for seaweed salad, keep things crisp and clean with a Dry German Riesling or a Blanc de Noirs Champagne. But hey, this is just my experience. Don’t be afraid to experiment and find your own perfect sushi and wine pairings. Cheers!
