Tempura

Tempura

Tempura is the lightest of fried food, a gossamer batter around delicate seafood and vegetables, so the wine has to scour the frying oil while staying light enough not to crush what is inside. Crisp acidity, ideally with bubbles, is the answer. Avoid oak and heavy body.

Pairs Perfectly

An English Sparkling Blanc de Blancs, England. Bracing acidity and a fine bead cut straight through the fried batter and refresh the palate.

Pairs Well

A Sauvignon Blanc, Marlborough, New Zealand. Zesty and citrus-bright, it lifts vegetable tempura especially, and it is everywhere and inexpensive.

A dry Riesling, Mosel Trocken, Germany. Lean and slate-edged, it keeps the dish crisp and clean.

Avoid

Oaked, heavy whites and tannic reds, which weigh down the delicate batter.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Prosecco, Italy.

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