Wines that pair with
Aggregated across 4 related dishes — most-paired wines first.
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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 Spiced Prawns · Spiced Prawns With Green Salad · Spiced Prawns With Mixed Leaf Salad +1 more Spiced Prawns · Spiced Prawns With Green Salad · Spiced Prawns With Mixed Leaf Salad · Tempura Prawns Served With Spiced Asian Salad, Wasabi Aioli And Sticky Soy
Sparkling · Light · Dry
Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.
Works with Spiced Prawns · Spiced Prawns With Green Salad · Spiced Prawns With Mixed Leaf Salad
White · Light · Dry
Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.
Works with Spiced Prawns · Spiced Prawns With Green Salad · Spiced Prawns With Mixed Leaf Salad
Rosé · Light · Dry
Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.
Works with Spiced Prawns · Spiced Prawns With Green Salad · Spiced Prawns With Mixed Leaf Salad
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.
Why it works with Tempura Prawns Served With Spiced Asian Salad, Wasabi Aioli And Sticky Soy
Bubbles cut through soy and tempura batter — the cocktail-bar pairing for sushi.
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.
Why it works with Tempura Prawns Served With Spiced Asian Salad, Wasabi Aioli And Sticky Soy
Unoaked Chardonnay matches richer Japanese preparations like tempura and miso-glazed fish.
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.
Why it works with Tempura Prawns Served With Spiced Asian Salad, Wasabi Aioli And Sticky Soy
Silky red meets fattier Japanese dishes — salmon, tuna tataki, yakitori — without overwhelming them.
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.
Why it works with Tempura Prawns Served With Spiced Asian Salad, Wasabi Aioli And Sticky Soy
Off-dry Riesling threads the soy-wasabi-fish triangle the way sake does.
4 matched dishes. Drill into one to see its tailored pairings.
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