Sushi Meets the Glass: 7 Wine Pairings for Your Sushi Adventure
Master the art of pairing authentic sushi with wine—insights from a Japanese wine professional. Discover how the perfect wine can transform every bite of your favorite sashimi and nigiri!
I feel incredibly fortunate to be born in the land of sushi. Over the years, sushi has captured the world’s attention and evolved in innovative ways, with creations like spicy tuna rolls or salmon with mayo. Although these are far from the traditional style, I admit—I absolutely love them!
One question I’m often asked is, “What wine goes well with sushi?” However, asking this is challenging to answer because it is a bit like asking, “What wine pairs with chicken?” Sushi is rarely a singular flavor; it’s a symphony of textures, richness, and nuanced tastes delivered through a parade of different fish and ingredients. This variety makes the topic of pairing sushi with wine both exciting and complex. However, certainly there are something that we care about.
In this article, I’ll explore seven wine pairings that work beautifully with sushi and explain the reasoning behind them. Whether you’re enjoying sushi at home or indulging at your favorite sushi restaurant, these tips will help elevate your dining experience.
1. Champagne, NV Blanc de Blancs, or Prosecco: Dry, Crisp Bubbles
Did you know that beer—especially crisp, dry, clean styles like Asahi Super Dry—is the most popular beverage in sushi restaurants in Japan? Wines with a similar refreshing quality make an excellent pairing, particularly Champagne Blanc de Blancs or Prosecco, made in stainless steel.
Here's your first tip. When pairing wine with raw fish, it’s best to avoid barrel-aged wines. Studies and experiments analyzing the molecular interactions between wine and seafood have shown that certain chemical compounds, such as fatty acid oxides become more pronounced in the presence of wine tannins and barrel-derived aromatic compounds. It sometimes creates an unpleasant metallic or fishy taste.
Additionally, the yeasty complexity of vintage Champagne might overpower sushi’s delicate flavors. A non-vintage Blanc de Blancs or a Prosecco with clean acidity and lively bubbles is a reliable choice that keeps the palate refreshed.
2. Off-Dry Riesling: A Touch of Sweetness
Sushi rice is seasoned with vinegar, sugar, and salt, making it slightly sweet and tangy. Seriously, the sugar amount will be more than you expected. This is your second tip: Subtle sweetness.
This means wines with vibrant acidity and a touch of residual sugar are a natural match. German Rieslings from the Mosel, particularly Kabinett or Feinherb styles, are excellent choices. These wines, typically made in stainless steel, feature high acidity, low alcohol, and a delicate off-dry sweetness.
Riesling’s bright acidity cuts through the richness of fatty fish like salmon or toro, while its residual sugar softens the saltiness of soy sauce and the kick of wasabi. This pairing enhances the sushi's flavors without overwhelming them.
3. Dry Koshu or Muscadet Sur Lie: A Miracle of Umami
Koshu, a Japanese grape variety, is celebrated for its delicate citrus notes, hints of white peach, and elegant minerality. Similarly, Muscadet from France offers comparable characteristics and both are often aged sur lie, a process that enhances its texture and imparts a subtle umami quality.
Here’s your third tip. The subtlety in aromas of these wines beautifully complement the nuanced flavors of sushi, allowing the freshness of the fish to take center stage. Additionally, their umami-rich profiles align seamlessly with the savory depth of sushi, while their crisp acidity cuts through the richness of ingredients. These wines are versatile enough to pair with a variety of sushi, but they truly shine when paired with slightly lean yet umami-rich options such as mackerel.
Japanese Koshu wine is an exceptional match for sushi, offering a harmony of flavors rooted in shared culinary traditions. However, since Koshu can be difficult to find outside Japan, Muscadet serves as an excellent and widely available alternative for creating a similarly refined pairing experience.
4. Chablis: A Refined, Mineral-Driven Choice
For Chardonnay enthusiasts looking for an elegant option, Chablis from Burgundy, France, is a sophisticated choice. Wines from the AOC Chablis are typically crafted in stainless steel, known for their clean, mineral-driven profile and high acidity.
Here’s your fourth tip: Minerality, like flintiness. The flinty notes, reminiscent of seashells, come from the region’s unique Kimmeridgian soil. These oceanic, saline-like characteristics beautifully complement the delicate flavors of sushi. Chablis pairs especially well with lean fish such as flounder or sea bass, while also highlighting the subtle sweetness of scallop sushi. Its bright acidity balances the richness of fattier fish like yellowtail or mackerel, leaving your palate refreshed after every bite.
5. Assyrtiko: Salinity from Ocean
In the 21st century, Santorini has emerged as one of Greece’s most celebrated wine-producing regions, particularly in the export market. Assyrtiko, a white wine from the island of Santorini, is an excellent choice for sushi lovers. Grown in volcanic soils and exposed to strong sea breezes, Assyrtiko boasts bright acidity, citrus notes, a pronounced mineral-driven profile, and a distinctive salinity.
Here’s your fifth tip: Salinity from the ocean. These unique characteristics, especially its saline palate, create a natural harmony with seafood. In Santorini, you’ll find a rich variety of fish dishes that echo the diversity of sushi. Wines from other coastal regions, such as Albariño from Rías Baixas or white blends from the Sicily, also make excellent alternatives.
Assyrtiko’s crisp structure and vibrant freshness make it highly versatile, pairing beautifully with everything from delicate sashimi to richer dishes like unagi. It’s a refreshing and balanced choice for an unforgettable sushi experience.
6. Sauvignon Blanc: Zesty and Herbaceous
Sauvignon Blanc, particularly from New Zealand, is a popular pairing option even in some Japanese sushi restaurants. Its bright citrus and herbaceous notes provide a refreshing counterpoint.
Here’s your sixth tip: Pairing with veggies. Its green, vegetal qualities beautifully highlight the flavors of seaweed, cucumber, and avocado often found in vegetarian rolls. For example, it pairs wonderfully with a kappa maki (cucumber roll) or an avocado-topped roll, enhancing their fresh, crisp characteristics. The wine’s zesty acidity also complements dishes like inari sushi, with its subtly sweet and savory fried tofu, creating a balanced and satisfying pairing. It’s a versatile and crowd-pleasing choice, perfect for both seafood and plant-based sushi options.
7. Aged Pinot Noir: The Queen of Reds
Can red wine pair with sushi? Absolutely! The key is choosing a light-bodied red wine like Pinot Noir with minimal tannins, as heavily oaked or tannic reds can overpower the delicate flavors of sushi. Pinot Noir with vibrant acidity and red fruit notes can create a delightful and surprising pairing.
Here’s the seventh tip: Pair with soy sauce. Soy sauce offers unique fermented and aged aromas that align beautifully with the profile of an aged Burgundy Pinot Noir. Opt for a bottle that has evolved beyond its youthful fruitiness, showcasing complex, mature notes of dried leaves, earth, and mushrooms. These nuanced aromas harmonize with the deep umami of soy sauce, elevating the pairing to a refined and sophisticated level.
This style of Pinot Noir pairs especially well with sushi that incorporates sweeter or savory elements, such as eel (unagi). The wine’s acidity balances the richness, while its earthy undertones enhance the umami, creating a truly memorable dining experience.
Last but certainly not least, fish roe, such as salmon roe and wasko, are among the most notoriously challenging sushi ingredients to pair with wine. No matter which wine you select from the options above, the distinctive aroma of roe can sometimes amplify a fishy smell, making it difficult to achieve balance. In such cases, we recommend turning to sake instead. You’ll be pleasantly surprised at how effortlessly the flavors of sake and fish roe come together, creating a harmonious pairing that truly enhances the best qualities of both.
Conclusion
Sushi and wine may seem like an unconventional pairing at first, but when done thoughtfully, it can create an extraordinary dining experience. By choosing wines that highlight the subtle flavors of sushi without overpowering them, you can elevate your meal to new heights. Whether you prefer the crisp bubbles of Champagne, the minerality of Chablis, or the vibrant acidity of Riesling, there’s a wine pairing for every sushi lover to enjoy. So, next time you sit down for sushi, pour yourself a glass of wine and savor the harmony between two of life’s great pleasures. Cheers!
Great recommendations!! The only thing that I would possibly add would be a lovely Albariño which would also bring a hint of minerality/salinity and crisp acidity that would pair beautifully with sushi.