What do people drink with sushi?

originally posted by Sharon Bowman:
Yeah, stand back. I prefer biking over to Pink Flamingo (rue Bichat, Paris Xe) for wood-fired goodness and some hipster wine.
Click to expand...

Still, you obviously enjoy cooking many other things you could bike somewhere to eat with hipster wine. Why not pizza?

It's so easy and sooo delicious.
 
originally posted by Joel Stewart:
originally posted by Marc D:
Sake. The unfiltered kind that is opaque with white chunky stuff floating around in it.

No really, it is good.
Click to expand...

nigori zake

due to it's sweetness and creamy quality, for my tastebuds it's a bit strong for pairing with the delicate nuanced flavors in raw fish, but i like it with heartier simmered dishes. the petillance is kind of fun. very wintery food friendly.
Click to expand...

That is the stuff, thanks.
It works very well for the type of sushi we eat when we go out with our kids.
Rolls with avocado and things like that.
 
originally posted by Rahsaan:
Still, you obviously enjoy cooking many other things you could bike somewhere to eat with hipster wine. Why not pizza?
Click to expand...

Oven not hot enough?

No pizza stone and other fancy apparati.

&c.

Also, glad to get a night off, sometimes.
 
I go out to dinner and go to bed and look at all of this!

We went out to the oldest sushi restaurant in Seattle (Maneki) and it was very good - it was for a friend's 40th. For some reason I took a turn towards Alsatian riesling - an 89 ZH Rangen de Thann Clos St. Urbain and a 92 Schoffit Thann Theobald. The Zind was pretty classic diesel, fairly dry, very nice and complex, and not overblown. I preferred the Schofitt - maybe it was the single malt thread but it had a nice single malt like weight, and peaty. I figured they'd be appreciated by the non-wine gang assembled, and they were.
 
so, anyone up for a visit to a BYO sushi place here in Jersey City to test all the various options and determine good matches? After I get back from CA of course.

And I don't make my own pizza either. For 15 years I had a really good pizza parlor half a block from my apartment and now that I don't I'm too set in my ways to learn new tricks.
 
After a week trying to fight off the beginnings of pneumonia and feeling like just such a match would really hit the spot right now, if it weren't for the damn antibiotics, I must say this: Depending on the sushi, I find great fino or manzanilla can provide an extremely pleasurable experience. Of course, not just any old industrial fino or manzanilla will do, but when well-played, this can be a beautiful thing.
 
The kind of sushi involved has a bearing on a wine pairing, in my experience. I've had great success pairing old Pepe Montepulciano d'Abruzzo with a toro roll, for instance. But if Fugu was on the table, then it would have to be something else.

When I ran the wine program at a sushi restaurant, I stocked the list with CSH, Luneau, Donnhoff, Hirtzberger, Ente, Ferrando Carema, Pepe, Ampeau, etc.

Generally the Japanese patrons drank beer and/or tea.

It was explained to me when I was working there that the concept of Sake and sushi does not revolve around pairing. Rather, the sake acts as a palate cleanser in a way. Clearing the palate for the next bite of fish.

I could go on about these related topics for awhile, but I think I'll just do the 2 cents version for now.
 
I vote for beer and sparkling wine.

Jay McInerney wrote an essay on Champagne and sushi, claiming synergy between the yeasty elements of champers and the fermented quality of (I think) soy sauce. We incorporated this idea into a New Year's dinner pitting a magnum of Schramsberg against popcorn, sushi, and scallops wrapped in prosciutto, in that order. Was good.

I love Levi's list.
 
originally posted by VLM:
originally posted by Chris Coad:
blah, blah, blah...
arguing over whether Daniel Craig is the best Bond since Connery.
Click to expand...

Yes he is. Maybe even better, but so different it's hard to say. But yes.
Click to expand...

That's the consensus in my household as well. Although neither of us have seen the new one. But Casino Royale was much like the last Superman movie, breathing new life into a franchise we'd long since given up for dead.
 
For me, the perfect pairing with sushi and sashimi is light, cold weather reds, esp. bourgogne and villages burgundy. Over five years of almost weekly omikase at Atlanta's best sushi restaurant (MF Sushibar), I tried many combinations but found light reds worked the best for me.

The poster child for this position is probably the owner/chef of Sushiko in DC; the restaurant's wine list is heavily waited toward red burgundies.
bill
 
I've been testing wine pairings and sushi at a local Upper East Side sushi place that allows BYO.

Champagne didn't quite do it for me. But maybe I just chose the wrong Champagne.

Chablis works, but not oaky Chablis.

An excellent pairing was the Cassis Blanc from Domaine du Bagnol. Here's a picture of the label: http://www.klwines.com/detail.asp?sku=1036304
This wine worked well for me, over and over again, with sushi.
 
originally posted by Scott Kraft:
Pizza for me is a high end or nothing type thingI just can't imagine bothering with inferior take-out or homemade.

And what's with all this nonsense about what to drink with sushi? Isn't this ground that's been (over)covered? Always with the same results:

Beer!
Well, maybe Muscadet!
Champagne!
Unoaked white wine!
Sherry?
Sake?

Gosh.

(Personally, I prefer shots of ice-cold vodka with a twist with my sushi.)
Click to expand...

Well, mr. zenmeister, your list missed one noteworthy answer: well-aged, lighter bodied, off-vintage Bordeaux from the pre-spoofy era.

jb(who has seen the question answered so often he's giving using Eden's answer today (but will let Eden give the whole background for this response) and who may give Levi's or Rahsaan's answer in 3-4 years and who likes the sake-as-palate-cleanser approach, rose champagnes, and a few bourgognes but will go with beer in a pinch)
 
just some rough ideas

smoked salmon sushi :alsace tokay/gewurz
abalone sushi :clisson and the like
sea bream :vatan/austrian federspiel
hamachi :boxler riesling
tuna :austrian ries/gv smaragd and red burg
 
I'm disappointed at the rather uninspired belittling of those that did know "the answer", as well as the shameful defecit of crude expletives throughout the thread. Half off sushi and non-home pizza bakers are unworthy? Perahps the election has changed us all.

Be well friends,
Larry
 
I usually like something light bodied with a touch of greenness: a highly hopped beer like Thiriez's Etoile du Nord or a brut nature Cava like Vall Dolina has worked better than any red wine to me - or Sake come to think of it, but that is probably due to lack of good sake here.

-O
 
You must log in or register to reply here.
Back
Top