Wine with sushi??????

I think a nice Sancerre or Pinot Gris would compliment sushi without being too overpowering. I have had luck with Alsatian Gewurztraminer with other Asian cuisines that are hard to match. Good Luck.

Champagne.

But go easy on the wasabi.

Sapporo. And none of that Canadian rubbish - make sure it's proper Japanese stuff.

It really bugs me the way Asahi, and now Sapporo, put IMPORTED in huge letters, but if you read the small print it's actually brewed under licence in Canada. That's misleading and ought to be illegal.

Whisky.

Wine, people....I need some wine ideas. There has to be some interesting ideas. Champagne makes sense.

Whisky neutralizes the seaworm.

I saw a Parker review for N.V. Palomino Oloroso Asuncion Alvear which states: "The extraordinary non-vintage Oloroso Asuncion is a medium dark amber-hued, dry, rich, intense effort displaying an amazing perfume of walnuts and honey. Full-bodied, dry, powerful flavors linger on the palate. It is a steal at this price. Drink it with sushi or any number of tapas dishes."

Any thoughts?

Agree with SeaQ. Champagne and sushi is one of my all-time favorite food pairings. Call your favorite sushi place and ask if they'll allow you to bring in wine and pay a corkage fee. Many restaurants of all cuisines will.

Bring your stems with you.

Finest Sake.
Echigo beer

Cremants from Alsace, Limoux and Jura.


I guess Champagne will do if nothing else is available.

Dry, light sparklers.

We started doing this years ago when a new sushi restaurant opened a couple of miles away. they didn't have a liquor license and we went frequently with Champagne. After they got their liquor license, they refused to allow us to bring wine, even for a corkage fee, so we found other places that would.

'nother vote for champagne and sushi.
think beer kicked up a big notch.
the bubbles have a nice cleansing action.

Champagne and sushi seems to work together. I switch to sake on occasion but that is usually when champagne is not available.

Thanks, folks....

Tom, I look forward to your notes when you try this great combination.

will do....

quote:

Originally posted by Dave Tong:
Sapporo. And none of that Canadian rubbish - make sure it's proper Japanese stuff.

It really bugs me the way Asahi, and now Sapporo, put IMPORTED in huge letters, but if you read the small print it's actually brewed under licence in Canada. That's misleading and ought to be illegal.

It's imported from Canada!

quote:

Originally posted by Wineroute:
Champagne and sushi seems to work together. I switch to sake on occasion but that is usually when champagne is not available.

For me, it's the other way around. Sake first, then Champagne. If the restaurant has crappy sake or champagne, then beer.

quote:

Originally posted by haggis:
If the restaurant has crappy sake

There are other kinds?

Do you mean, are there other kinds in restaurants or other kinds, period? In either case, yes, of course there are other kinds, though hard to find in restaurants in this country, that's for sure.

Champagne Champagne Champagne.....No other choice.....

I prefer Sake, champagne or Sapporo in that order.

A good NZ Sauvignon Blanc works fine!

I had a German kabinett riesling and then a '96 chablis last time I went to Matsuhisa and I thought it went very nicely. Though at Matsuhisa you have more than just standard sushi offerings over the evening, there are things like foie gras, Kobe beef and other creative items mixed in.

I had a teriffic dinner at Morimoto's in Phila last week. We ordered the $120 Sushi plate for the table of 4 and some individual dishes. I usually like Kirin beer (oddly enough made in Canada), but the others wanted wine, so I got an Trebach Alcasian Pino Blanc and a nice Troken Reisling. Nice match, big bill.

I had the best meal of my life at Morimoto.