love_cab_chard 
Master of Wine
Posts: 12771
 | | 09-24-2005 11:00 PM |
| I was surprised not to find an existing thread on this topic:
Yes, I am well aware of the bubbly that goes very well with Sushi. I learned that fact right here from VC folks (I think Jones was the 1st to mention it) & have enjoyed ever since .
How about some other varieties that go well with sushi. To be honest, I have not had much luck/success pairing Red(s) with sushi.
So as a result, I end up (for the most part) drinking either Sauv Blancs or Bubbly with sushi. It's getting kinda boring... | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 09-25-2005 12:34 AM |
| I've long been a proponent of Champagne with sushi. I suppose you pair sushi with a Sauvignon Blanc or a non- or lightly-oaked Chardonnay. I think a Viognier might also be good. For me, it's Champagne. | | | |
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Paul_H
San Francisco
Grape Puncher
Posts: 890
| | 09-25-2005 12:55 AM |
| Quote:
So as a result, I end up (for the most part) drinking either Sauv Blancs or Bubbly with sushi. It's getting kinda boring...
Why don't you try sake?
Or, a Manzanilla Sherry. | | | http://www.sweetandsourspectator.org | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 09-25-2005 01:27 AM |
| Zinfandel works well - that or a big, ripe aussie Shiraz. NOT!  Actually, think Alsace and Germany - Riesling, Pinot Gris, Gewurtz - even those with a little sweetness to them will work well (VT and Auslese for example). | | | 2008: the end of an error | |
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ChangeMe
Master of Wine
Posts: 11169
| | 09-25-2005 02:58 AM |
| Looking at the posts above, I frequently try sake.
Eric, I may be gullible, but you didn't fool me for a second! | | | |
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love_cab_chard
Master of Wine
Posts: 12771
| | 09-25-2005 03:14 PM |
| Interesting that not one person mentioned a red wine yet. May be I was correct that so far I have not been able to find a red wine / sushi match.
Paul_H: I do sake (cold & hot) now & then. | | | |
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Landshark
Wine Labeler
Posts: 3727
| | 09-25-2005 03:54 PM |
| Most of the time it is Japanese beer, occasionally champagne.
I find I drink mostly beer with Thai and Mexican food as well but I rarely drink beer any other time. | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 09-25-2005 04:33 PM |
| I'm with Landshark. Beer, preferably japanese, with sushi. I don't like wine with sushi, even champagne (and I drinklots of champagne).
We did a DC Cru offline with champagne and sushi. Some people brought Cali Pinots, and they wen't as well with the sushi as a lot of the champagne did. Still, none of the pairings were particularly magical. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 09-25-2005 04:50 PM |
| if you are allergic to sake(the ONLY reason to look for anything else), then there is beer. IF you are allergic to beer as well, then there is only champagne. IF you are allergic to champagne, then give up sushi. | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 09-25-2005 05:15 PM |
| Quote:
if you are allergic to sake(the ONLY reason to look for anything else), then there is beer. IF you are allergic to beer as well, then there is only champagne. IF you are allergic to champagne, then give up sushi.
Sake is a wine.
And doesn't Pinot Noir go with everything/anything? That's what Brian Loring* would say.
*Not that is has anything to do with this thread but Brian wouldn't eat sushi if his life depended on it  . | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 09-25-2005 05:18 PM |
| Quote:
Sake is a wine.
Not really. Sake is brewed, like beer. | | | 2008: the end of an error | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 09-25-2005 05:25 PM |
| What is the alcohol % of a typical sake? Isn't it up there with wine around the 14% level?
I would think the deciding difference between sake and beer would be the carbonation (so to speak). | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 09-25-2005 05:41 PM |
| Actually I thought it was higher than that even, around 16% iirc. | | | 2008: the end of an error | |
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skwid
Wine Connoisseur
Posts: 5452
| | 09-25-2005 07:01 PM |
| According to an article in the San Francisco Chronicle the alcohol percentage is typically 15 to 17 percent but can go over 20%. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 09-25-2005 07:29 PM |
| Sake is a mystery to me. It's a mystery that I don't like it? Seriously, I have tried quite a few and I just don't get it. So for me, it's beer. I still have yet to try the champers with it.  | | | www.roguefood.com -- www.cellartracker.com | |
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MikeW
Fremont, CA
Grape Puncher
Posts: 700
| | 09-25-2005 07:53 PM |
| A slight variation on the suggestion for champagne - I've had positive experiences pairing sushi/sashimi with sparkling vouvray. The additional sweetness in the vouvray is a good complement to the soy sauce and wasabi - along the lines of the sweet ginger that accompanies the sushi to clense the palate. (However, my default choice is still an Asahi or Sapporo.) | | | |
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