Japanese Food

Food & Wine Pairings

Japanese Food and Wine Pairing Classics with wines from Western Greece

You might think that sushi would be difficult to pair with wine but surprisingly especially for the wines of Western Greece this is not the case. There are of course different toppings and fillings for sushi, some milder than others and some strong-flavored, but if there is a mix of different sushi in the plate then it is difficult to change what you drink with each different bite. You need to consider that sushi is not just about eating raw fish. Textures are very important, factors such as the fattiness of the fish as well as a touch of sweetness which you need to take into account too. And also it depends on how much soy or wasabi to add.

Sushi

Eel

Salmon and salmon roe eggs

Makimono (sushi rolls)

Seafood tempura

Tonkatsu

Yakitori

Shoyu Ramen

Gyoza

Sushi

Honmaguro (bluefin tuna) is the king of sushi tappings and this is not just without a reason. It is very smooth on the tongue and deep-tasting and provides elegant umami notes. In that case, you can match Honmaguro sushi with a refined, red wine such as the low-tannic, crip and fresh Mavro Kalavritino grape from the PGI Achaia and PGI Slopes of Aigialia or an unoaked version of dry Mavrodaphni grape. The silky tannins of these grapes work to draw out yet more of the tuna’s fatty sweetness. Of course, if a white wine is in order, the Roditis grape from PDO Patra and the higher part of the region offers concentrated and complex flavors and much needed freshness for the pairing. The toppings for sushi are unlimited as well as the available combinations for pairing. More delicate, white-skinned, fish is excellent with crispy Malagousia and Sauvignon Blanc grapes from the PDO Slopes of Aigialia.

Eel

Bite-sized morsels for sushi nigiri are often topped with saltwater eel that the technique of making is difficult and very accurate. The chef must keep a careful watch on the heat, so that eel’s oils turn sweet and the meat will melt on the mouth. It is often brushed with nitsume reduction, a concentrated broth made from the eel’s bones, that further concentrates the umaminess of the plate. This is going to be a lovely bite with a sweet Muscat wine from the PDO Muscat of Rio Patra. The balancing acidity will balance the sweetness of the wine. The wine is perfect with the delicate texture of the fish and the concentrated umami character.

Salmon and salmon roe eggs

In Japan as well as other parts of the world salmon is one of the most popular toppings for sushi. Sometimes, it is served as a duet with its fresh salmon roe. The experience of eating fresh roe, this water balloon-bouncy eggs that explode in the mouth with their saline, sea-fresh, umami full flavors is one of the greatest. A lovely local rose from the PGI Achaia made from Mavrodaphni or PGI Achaia and Avgioustiatis with their lovely fruitiness will get out more of the umami and sweet character of the fish and the roe. They will be also beautifully matching the color of the fish and the eggs.

Makimono (sushi rolls)

the sushi rolls are quite different in taste and texture than the nigiri sushi and usually are served at the end of a sushi meal. The rolls are wrapped with a nori seeweed around the sushi rice and the different fillings. Depending on the fillings you can go with crispy whites, roses are some lovely light-bodied and soft red wines.

Seafood tempura

Crab fried in its shell with its lovely sweet-flavored meat is full of umami and goes well with delicate and acidic white wines, such a Roditis and Assyrtiko. If there is a shrimp tempura a rose from PGI Achaia and PGI Ilia will do wonders as a pairing.

Tonkatsu

a dish of panko-covered pork or chicken slathered in a Japanese curry sauce that will match excellent rose and fresh unoaked reds from Mavrodaphni in PGI Achaia and Avgoustiatis in PGI Ilia regions.

Yakitori

the sweetness of the yakitori marinade means that you need a wine with enough fruit and juiciness. Best option is an Avoustiatis or Mavrodaphni from PGI Achaia or PGI Ilia but it has to be soft, fruity, juicy with less or no oak at all.

Shoyu Ramen

pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce). A skin-contact style of Roditis or Assyrtiko will pick up its strong and flavorful character, providing enough body for the thickness of the ramen soup.

Gyoza

The savory moon-shaped dumplings, made from a minced mixture of pork mince, cabbage, green onion and mushrooms and then fried are an excellent match for Roditis and other crisp wines from Western Greece as a dry Muscat from PGI Achaia.