Some of the fish used in sushi is generally fattier pieces of fish that need wines with higher acidity and tannins. There are also leaner cuts of fish that need softer, round wines. When pairing simply prepared fish such as sashimi, you need to add acid to cut through the fat.
Here are some options when pairing your sushi with wine:
Tuna lends itself to a variety of wines since it ranges from delicate (yellowfin) to robust (fatty tuna). Try a white Burgundy, a structured rosé, or even a Pinot Noir with a higher acidity fatty tuna.
Salmon is pink, so you’ll want a pink wine to match. Drink a dry blush or a rosé from Provence.
Most sushi will pair well with a dry Riesling. Sweeter wines tend to cut the spice and cool your palate. So with a spicy hot dish, your best bet will always be a dry wine.
You’ve probably heard the rule of thumb that you should only drink white wine with fish. However, there are a few reds that will pair well with sushi and seafood dishes.
The reason the rule states that fish only pairs well with white wine is because fish has a lighter taste. Lighter foods do better with white wine since they are more delicate and less robust than reds.
As a lover of red wines, you’ll need to choose one that is has a more delicate flavoring so it won’t compete with or overwhelm the fish but complements your dinner instead. Try a light Pinot Noir.
Champagne is a favorite that pairs great with sushi. If you aren’t celebrating a special occasion and don’t want to spring for a higher-end bottle of bubbly, a dry prosecco is an excellent alternative. Dry proseccos and champagnes will enhance any seafood dish.
Remember that pairing sushi with wines is all about simple, delicate flavors. Opt for wines with balance and subtlety. Low alcohol wines with citrus acidity are always a good option.