-Understanding food pairing through home cooking-
Have you ever had the experience of eating the same food and it tasted better than before?
In fact, this may be a change brought about by pairing with wine.
When you hear the word "pairing," it might sound a little difficult, but in fact, pairing is something very familiar to us.
Enjoying food and wine together makes both taste even better.
That's the basis of pairing.
It is often said that "white wine goes with fish and red wine goes with meat," but what's really important isn't the color.
Whether the wine gently complements the flavor, aroma, and fat content of the food can greatly change the impression of the meal.
This idea isn't limited to restaurants; pairings can actually be enjoyed casually even when cooking at home. The key is not to overthink it.
Just by being aware of the strength of the flavor and the aftertaste, wine becomes much more familiar.
Recommended combinations
Fried chicken x sparkling wine
Freshly fried chicken.
Sparkling wine is recommended for juicy, fatty dishes.
The bubbles leave your mouth feeling refreshed and make you want to eat another one.
It's an easy-to-understand combination, similar to the feeling of squeezing a lemon.
Hamburger steak and light red wine
Hamburg steak is a classic home-cooked dish. Demi-glace or ketchup-based sauces go well with a light, fruity red wine.
The wine gently brings together the flavor of the meat and the richness of the sauce.
<Representative example>
Pinot Noir / Gamay (Beaujolais) / Sangiovese (light type)
Grilled fish (salt) x dry white wine
A refreshing, dry white wine is recommended for grilled fish such as salted mackerel or sea bream.
The acidity of the wine brings out the umami and aroma of the fish and leaves a clean aftertaste.
<Representative example>
Sauvignon Blanc / Riesling (dry) / Koshu (dry)
Cream stew with rich white wine
For dishes that use milk or cream, choose a white wine with a bit of body.
The mellowness of the food and wine come together to create a sense of unity in the mouth.
<Representative example>
Chardonnay (oak-aged type) / White Bordeaux (mainly Semillon) / Viognier (full aroma)
Sukiyaki and fruity red wine
A red wine that is not too bitter goes well with sukiyaki's sweet and spicy sauce.
The fruitiness of the wine blends naturally with the sweet and spicy flavors of the sugar and soy sauce.
<Representative example>
Merlot/Zinfandel/Tempranillo (drink young)
There is no one right answer when it comes to pairing.
What's important is whether the wine gently complements the strength of the flavor and aroma of the food.
At our hotel, we offer suggestions for glasses of wine that will help you enjoy your meal even more, even if you are unsure because you are not familiar with wine.
The encounter between food and wine creates a small emotional experience. Please take your time to savor the changes that occur.
Sommelier Introduction
Takahiro Shibata
Miyako Hotel Gifu Nagaragawa Teppanyaki Restaurant HIDA Chef
Certified Sommelier, Japan Sommelier Association
From Gifu Prefecture
After a decade of training at a Michelin-starred restaurant in Osaka, joined Miyako Hotel Gifu Nagaragawa in December 2019.
Certified as a Gifu Taste and Tradition Master for the fiscal year 2021
2023 Appointment of the Chef at Teppanyaki Restaurant HIDA in Miyako Hotel Gifu Nagaragawa
Certified J.S.A. Sommelier 2024
Back number
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- Displayed rates include consumption tax and service charges.
- Photos are for illustrative purposes only.
