Sashimi

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 Ahi Sashimi · Tuna Sashimi · Duck Sashimi +5 more Ahi Sashimi · Tuna Sashimi · Duck Sashimi · Sashimi Tuna · Sushi/sashimi · Salmon Sashimi · Sushi And Sashimi · Blue Fin Tuna Sashimi

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 Sashimi · Ahi Sashimi · Tuna Sashimi +5 more Sashimi · Ahi Sashimi · Tuna Sashimi · Duck Sashimi · Sashimi Tuna · Salmon Sashimi · Sushi And Sashimi · Blue Fin Tuna Sashimi

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 Sashimi · Ahi Sashimi · Tuna Sashimi +5 more Sashimi · Ahi Sashimi · Tuna Sashimi · Duck Sashimi · Sashimi Tuna · Salmon Sashimi · Sushi And Sashimi · Blue Fin Tuna Sashimi

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 Ahi Sashimi · Tuna Sashimi · Duck Sashimi +4 more Ahi Sashimi · Tuna Sashimi · Duck Sashimi · Sashimi Tuna · Salmon Sashimi · Sushi And Sashimi · Blue Fin Tuna Sashimi

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 Tuna Sashimi · Duck Sashimi · Sushi/sashimi +1 more Tuna Sashimi · Duck Sashimi · Sushi/sashimi · Blue Fin Tuna Sashimi

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Sashimi · Hamachi Sashimi

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 Sashimi Tuna · Salmon Sashimi

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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.

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.

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

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.