Well, the Grub Club is heading out to Sushi Ii this weekend. It is a fun little sushi joint, but it is also BYOB! What do you bring for sushi? Sake, usually.
However, what about Wine with Sushi?
Here are some thoughts from our HGC sommelier:
. . . Sushi eh? Personally, and this is very personal because there are several trains of thought when pairing wine with sushi, I prefer Champange. More specifically, those Champagnes that have been brought up in oak barrels and thus, impart a nutty, rich, and very full mouthfeel. However, because this information is not written on the bottles, you have to trust your memory and trust your sommelier. Krug is famously raised in oak barrels and left to “mature” for about 6 years when other Champagnes are bottled much sooner. There is no question of Krug’s superiority in the market and amongst wine geeks, but a more affordable wine with a similar style could be had in Bollinger. If you are looking for something off the wall and want to try one of the new “grower” champagnes – the H. Billiot Laetitia is a fantastic wine and full of complexity. Yeah, okay, so the prices on these wines are all around $100, but well worth it for an unforgettable meal. $40 range?- try Billiot’s regular Brut. My wife’s and my personal favorite for a middle of the road styled wine, but still with enough gusto is Taittinger. Oh Taittinger.
On a side note, please note that heaps of wasabi will literally obliterate the wine being paired with it. This is where you must rely on the skills of the chef and his ability to use wasabi as an accent to bring harmony and balance to each piece. In a way, the sushi chef’s role in relation to his fish is not so different from that of a winemaker and his grapes. Both try to let their raw material speak out and act only as a means to translate what is good and natural, taking what they have and transforming it to what will be most pleasurable to you.
Or beer. Suntory Premium Malts from Marukai is sooo good. When you pour it into the glass make sure you do a little splash to get the head nice and foamy. 2 inches maybe? Just like the Stella Artois Commercial, cut the big bubbles off from the top and savor the creaminess of a perfectly poured beverage.
Some of the conversation between us has been reddacted. However, what do you think? Are you willing to try sushi and wine? Let us know.