Pairing wine and sushi can be a challenge and especially if you want to choose a single wine to pair with the entire meal. Sushi is a very delicate food, and the variety of fish served in a meal could be vast. Usually raw, it can be served with seaweed, vinegar rice or inside tofu balls. On the other hand, the saltiness of the soy sauce and the spiciness of ginger, wasabi and daikon horseradish add an extra, contrasting layer of flavour. Apart from the different types of fish and seasonings, there is also a variety of other ingredients such as fresh vegetables, roe, sea urchins and others. To add to this list, let's not forget that tempuras can be served during a sushi meal, although technically, they are not considered sushi. As you can notice, the variety is such that finding the perfect wine to balance all these flavours while enhancing their delicacy can be a difficult task. Difficult but not impossible. Here are some tips to help you choose the best pairing.
Fatty fish
Fish with a high-fat content (> 8% fat per 100 grams) are rich in omega-3 and accumulate fat in the liver and muscle tissue, so they are darker in colour than lean fish. It is the case of salmon, mackerel, swordfish, sardines, eels or herring that call for a refreshing and vibrant wine to pair with them. Alvarinho, Arinto, Encruzado, Gouveio or Rabigato grape varieties are great to complement the richness and oiliness of these fish. International varieties of sharp acidity, such as Riesling, or the vivid and mineral Chardonnay, soften their robust flavour. And the aromatic Sauvignon Blanc and the distinctive and mineral Grüner Veltliner create wines highly recommended for pairing with oily fish. If you prefer to choose by region, a wine from the Vinho Verde region has characteristics that go very well with sushi. Light, acidic, and refreshing, with citric, tropical or even floral notes, they clean the palate, balancing the flavour of these fish and leaving a more delicate aftertaste in the mouth. The vigorous salinity of an Azorean wine is another combination that will shine. An aromatic, fruity, and persistent white wine from the Bairrada region, sparking from also Bairrada region, or a fresh and balanced white wine from the Dão region are good pairings. And with salmon, why not apply a fun pink with pink? Know that a rosé sparkling wine from the Pinot Noir grape variety or rosé from Provence are both appreciated with salmon sushi.
Fish with medium fat content
Anchovies and conger eel are fish with an average fat content (4%-8% fat per 100 grams). To balance the richness of these fish without competing with them, choose a light-bodied wine with pronounced minerality. A Viognier with apricot aromas, lime and floral notes, from a colder climate where minerality is more noticeable, will complement very well.
Lean or low-fat fish
Lean fish (<2% fat per 100 grams) or low-fat fish (2%-4% fat per 100 grams) have their fat practically confined to the liver as sea bass, snapper, swordfish, and mackerel, among others. These fish go well with a young, smooth and delicate wine. A Loureiro, a perfumed Moscatel Galego Branco from a colder region, a Malvasia, a Bical or even a young wine from the Vital grape variety may be excellent companions. Elegant champagne or sparkling wine will always form a harmonious pair.
Tuna
Tuna can be delicate and lean or robust and fatty, so the list of wines is vast. If you are reds indefatigable, this is one of the fish that can stand a red wine as long as it is not too tannic. For higher fat specimens, you can opt for a red wine with little extraction, such as wines with the structure of a Pinot Noir or a young Merlot. And, if you have not yet tried a wine from Negra Mole, this is a good occasion. Negra Mole is an emblematic Algarvian grape variety and the second oldest in Portugal. It produces light, aromatic, elegant and open-coloured red wines. Fresh white wines with crisp acidity also go well with these specimens, as well as elegant champagne or sparkling wine.
Shellfish
A wine with a mineral sensation is excellent with shellfish. The sweetness of shellfish, such as scallops and prawns, is enhanced, as well as the crispy salinity of oysters. And, if the wine has notes of salinity, the cohesion will be even better, as it will accentuate the mineral flavour of the sea. A Verdelho from the Azores, an Arinto from Lisbon, a Riesling from Mosel, a sparkling wine from Bairrada or a wine from the Vinho Verde region will be a great pairing. Don't forget the classic international pairing of a Chardonnay wine from the Chablis region.
Salmon roe
Salmon roe is very popular among the Japanese and in sushi dishes. Champagne or sparkling wine will be most appropriate to clean the palate of this delicacy cured in salt.
Sea Urchin/Uni
Sea urchin, or uni in Japanese, is incredibly delicate, has a buttery texture and a sweet taste and is of high nutritional value. It is a delicious delicacy with soy sauce, wasabi or pickled ginger. The saltiness and volcanic minerality of an Azorean wine is a gracious pairing. A Loureiro, an Alvarinho, a Riesling, champagne, or sparkling wine also pair with the iodised character of the sea urchin.
Tempura
Light wines with good acidity, sparkling wines and champagnes will be ideal to counterbalance the fat of this frying.
Japanese Omelette
Served in many sushi meals, the Japanese omelette (tamago) has a slightly sweet taste, and its texture is creamy and fluffy due to its multiple layers. A wine with the acidity of a Riesling, sparkling wine or champagne would be perfect choices for us.
Soy sauce, wasabi and ginger
These components add salty and spicy notes and should be used with prudence. If in excess, it can unbalance your pairing. Remember that, in a sushi meal, the dishes are already seasoned and balanced.
What does not go with sushi
- Wines with a high tannin content, as they conflict with the iodine character of the fish, leaving an astringent and unpleasant taste in the mouth that extinguishes the flavours of the sushi;
- Wines with a high alcohol level, as they enhance the spiciness of the wasabi;
- Wines that are too fruity, as they overpower the delicate flavours of the sushi;
- Oak barrels aged wines, as they may amplify the fishy flavours.
If you choose to serve a single wine throughout the meal, try to pair by similarity, combining the texture, weight and level of acidity. The best wine to pair with sushi is the one that complements it.
Sake is the traditional pairing. Sake is traditional Japanese wine made from fermented rice that can be served cold or hot. It has a clean and sweet flavour. When combined with sushi becomes very harmonious. The combination between sushi and sake works well because the amino acids in the fermented rice match those in the fish. But, of course, many people don't like rice wine.
A champagne or sparkling wine is one of the best choices you can make to pair with an entire sushi meal. Its velvety texture, acidity and natural effervescence brighten the delicate and iodised flavours of the sushi without overpowering them, enhancing its flavours and cleansing the palate. If you prefer to choose a still wine, remember that in sushi, the keywords are simplicity and delicacy. A light white wine with vibrant acidity, mineral character, and citrus notes might work. Now it's up to you! Discover the pairing that works best for you and your palate.
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