Sushi (nigiri and maki)

Sushi (nigiri and maki)

Sushi is all about delicacy and precision: cool raw fish, vinegared rice, a flick of wasabi and a dab of soy, where the soy's umami and salt will turn any tannic red metallic and oak will clash with the fish. The wine must be bone-dry, high in acid, saline and unoaked. Avoid oak and red wine entirely.

Pairs Perfectly

A Champagne Blanc de Blancs, France. Chalky, citrus-driven and saline, its bubbles and acid refresh the palate between pieces; a Crémant or English sparkling gives the same lift for less.

Pairs Well

A dry Riesling, Clare Valley, Australia. Pure lime and steely mineral acidity flatter the fish and cut the vinegared rice.

An Albariño, Rías Baixas, Spain. Atlantic-saline and zesty, it meets the marine character head-on.

Avoid

Oaked whites and all tannic reds, which turn metallic against the soy and smother the fish.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Pinot Grigio, Italy.

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