Japanese

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Japanese · Japanese Food · Japanese Beef +13 more Japanese · Japanese Food · Japanese Beef · Japanese Curry · Japanese Plum Wine · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Fried Rice · Japanese Teppan-yaki · Japanese Chicken Curry · Japanese Crab And Noodle · Japanese Style Fishcakes · Simple Japanese White Rice · Japanese Style Pork And Noodle Soup · Japanese Pan Noodles With Spicy Beef · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Japanese · Japanese Beef · Japanese Curry +11 more Japanese · Japanese Beef · Japanese Curry · Japanese Plum Wine · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Fried Rice · Japanese Teppan-yaki · Japanese Chicken Curry · Japanese Crab And Noodle · Japanese Style Fishcakes · Simple Japanese White Rice · Japanese Pan Noodles With Spicy Beef · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Japanese · Japanese Beef · Japanese Curry +11 more Japanese · Japanese Beef · Japanese Curry · Japanese Plum Wine · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Fried Rice · Japanese Teppan-yaki · Japanese Chicken Curry · Japanese Crab And Noodle · Japanese Style Fishcakes · Simple Japanese White Rice · Japanese Pan Noodles With Spicy Beef · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Japanese · Japanese Beef · Japanese Curry +11 more Japanese · Japanese Beef · Japanese Curry · Japanese Plum Wine · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Fried Rice · Japanese Teppan-yaki · Japanese Chicken Curry · Japanese Crab And Noodle · Japanese Style Fishcakes · Simple Japanese White Rice · Japanese Pan Noodles With Spicy Beef · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Japanese Curry · Japanese Plum Wine · Japanese Wagyu Beef +7 more Japanese Curry · Japanese Plum Wine · Japanese Wagyu Beef · Japanese Fried Rice · Japanese Chicken Curry · Japanese Crab And Noodle · Japanese Style Fishcakes · Simple Japanese White Rice · Japanese Style Panko Crusted Sweet Coconut Chicken · Grilled Vegetable Ribbons- Zucchini, Japanese Eggplant, Yellow Squash, With A Grilled Tomato Salsa C

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Japanese Beef · Japanese Kobe Beef · Japanese Pan Noodles With Spicy Beef

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

The aristocratic heart of Graves — both red and white Bordeaux of exceptional quality. Reds are smoky and structured; whites are some of France's most ageable.