What do people drink with sushi?

I almost always drink Sapporo with sushi.

I could see Champagne working well (and it certainly complements the ostentation), and I have always been curious about Saar/Ruwer riesling. There is a fringe element that advocates for aged red Burgundy, and I would be interested in hearing people's experiences with this match.

In the unlikely event that Coad is sincere, I side with Rahsaan regarding approaches to sushi.

(Also, who doesn't make their own pizza?)
 
originally posted by Arjun Mendiratta:
There is a fringe element that advocates for aged red Burgundy, and I would be interested in hearing people's experiences with this match.
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To me it sounds like a major clash 17 ways. But I guess it all depends on the specific wine and the specific food. And I have certainly not done a comprehensive study.
 
originally posted by Chris Coad:
GooeyDuck sashimi!

Awesome notion.
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yeah, it's in that awabi category of crunch, but a little richer and nuttier. let's face it, there isn't a whole lot else you can do with that critter.
 
originally posted by Arjun Mendiratta:
I almost always drink Sapporo with sushi.

I could see Champagne working well (and it certainly complements the ostentation), and I have always been curious about Saar/Ruwer riesling. There is a fringe element that advocates for aged red Burgundy, and I would be interested in hearing people's experiences with this match.

In the unlikely event that Coad is sincere, I side with Rahsaan regarding approaches to sushi.

(Also, who doesn't make their own pizza?)
Click to expand...

Hey now, why wouldn't I be sincere? I just grew up with a different ethos regarding sushi. Among Hawaiians of a certain age, it's basic comfort food, like pizza, not high-end temple food passed down by only the most high of the priesthood, god bless 'em.
 
originally posted by Chris Coad:
blah, blah, blah...
arguing over whether Daniel Craig is the best Bond since Connery.
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Yes he is. Maybe even better, but so different it's hard to say. But yes.
 
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.
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Oof! CGI Bond better than the Bond that escapes a pool of sharks to get laid in a bamboo hut right before fresh tropical cocktails?
 
Sake. The unfiltered kind that is opaque with white chunky stuff floating around in it.

No really, it is good.
 
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.
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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.
 
Normally unoaked wines with high acidity: dry rieslings, champagne, chablis, chenin.

We have a great selection on fresh fish here (Spain is second after Japan in fish consumption per capita in the world) plus we have a couple of top notch japanese restaurants (if you ever come to Madrid, you should visit Kabuki Wellington).

I also avoid take away when it comes to sushi. Freshness of raw ingredients is key in sushi, and normally this kind of places do not deliver the necessary quality

Regarding the reds, we sometimes bring burgundy to our japanese dinners as it goes well with some dishes (spicy toro tartar, or some soups or stews, kobe beef, etc)
 
I like a winey sort of rose (e.g. Larmandier-Bernier's Rose de Saignee), for the pre-palate cleanser (sushi, champagne, sushi, champagne, ginger) role it plays.

Any wine with too much sugar ends up duelling with the vinegar in the mouth.
 
I like beer with sushi but I don't like Japanese beer, which I find too round and soft. My favorite local place to eat sushi also serves Singha, however, and I find that perfect with sushi - much hoppier. If I can't get that, I go with sparkling water as I do like the bubbles but champagne isn't gulpable for me (plus it makes the whole affair just too expensive).

Of course, the local place considered to be the best for sushi has an extensive red burgundy list! The owner (who is indeed Japanese) swears it works best with sushi but I think he says that just to get on Becky Wasserman's good side.
 
I 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.)
 
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