Description

Riesling Spätlese Trocken has the minerality and acidity needed to complement the flavours of seafood, and enough residual sugar to stand up to spices. Riesling also pairs very well with the flavors of sashimi and sushi, and the typical wasabi cream.

Gewürztraminer translates to "Spicy or Perfumed Traminer". It pairs well with Asian seafood and anything spicy. Gewurztraminer is especially good with full flavored Indian, Thai, Chinese, Japanese, or Vietnamese seafood.

Both Marsanne and Roussanne are very food friendly. They pair well with rich seafood, creamy sauces and spicy flavors.

Match by color: Rosé and Seafood!

Surrounded by the sea, seafood is the natural food in Japan. Sake is a spirit born in Japan, and it has gradually evolved to pair with seafood. Science can proof the chemistry, that Sake eliminates the smell of fish and enhances the umami taste. Seafood and Sake is a perfect match both scientifically and culturally.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.