Sashimi

Sashimi

Sashimi strips everything back to pure, cool raw fish with soy and wasabi, the most delicate plate there is, so the wine must be whisper-clean: bone-dry, mineral, saline and entirely unoaked, or it will bruise the fish. Precision is everything. Avoid oak, tannin and loud aromatics.

Pairs Perfectly

A Chablis, France. Unoaked Chardonnay at its most mineral and saline, it shadows the fish without ever covering it; a village Chablis or a Muscadet does the job for everyday.

Pairs Well

A Manzanilla Sherry, Sanlúcar de Barrameda, Spain. Served cold, its salty, almost iodine tang is astonishing with raw fish.

A dry Riesling, Eden Valley, Australia. Lime-pure and racy, it lifts the fish and handles the wasabi heat.

Avoid

Oaked whites, tannic reds and aggressively aromatic whites, all of which overpower the delicate fish.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Pinot Grigio, Italy.

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