Seafood

Sushi and sashimi

Delicacy is the constraint. Raw fish needs a wine that cleanses and steps back, with just enough aromatic lift for wasabi and ginger.

Crisp light white

Classic

Dry, high-acid, unoaked whites with citrus and green-fruit character and little weight.

Delicate raw fish needs a wine that cleanses without competing; low oak and high acid keep the fish in focus.

Try

Serve 7–10 °C

Solid

Bottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.

Carbonation cuts the richness of fattier cuts like toro and salmon belly.

Try

Serve 8–10 °C

Solid

Perfumed, floral or spice-scented whites, dry to off-dry, where aroma leads.

A touch of aromatic lift handles wasabi and pickled ginger better than a neutral white.

Try

Serve 8–11 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.