Wine on the Radio - April 22, 2003

Sushi and Wine

You probably like both sushi and like wine . . . want to know how to put them together?

Typically you may think of sake for sushi.   That's fine and traditional, but you have to be careful not to overwhelm the delicate flavors of sushi and sashimi.

So here are three types of wine that go particularly well at the sushi bar:

•  Sauvignon Blanc from New Zealand has a typically citrus and kind of grassy taste that adds flavor to Maki Rolls like a squeeze of lemon

•  Italian Pinot Grigio is light and crisp with just the fruitiness for delicate Hamachi and its subtle texture

•  One of the favorites:  Champagne.   The zing of Brut with its explosion of bubbles seems to light up just about any sushi or sashimi choice

From California Roll to Uni it's a great complement to the variety offered by the sushi chef.

Don't serve it where you go?   Usually you can bring your own and pay a modest corkage charge.

Pop the cork™!

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