Tonkotsu Ramen

Tonkotsu Ramen

A tonkotsu broth is pork bones cooked to a rich, fatty, deeply savoury cream, salty and loaded with umami, so the wine must bring high acidity to cut the fat and enough freshness to keep the umami from turning it metallic. Low tannin is essential. Avoid red wine and oak.

Pairs Perfectly

An off-dry Riesling, Mosel Spätlese, Germany. Racing acidity slices the fat while a touch of sweetness softens the salt and the umami depth of the broth.

Pairs Well

A Crémant, France. Traditional-method bubbles scrub the richness clean between mouthfuls, and it is easy to find.

A Hunter Valley Semillon, Australia. Bone-dry, low in alcohol and full of lime and lemongrass, it cuts the fat without adding weight.

Avoid

Tannic reds and oaked whites, which turn metallic against the umami.

Failing That

A Vinho Verde, Portugal.

If All Else Fails

Pinot Grigio, Italy.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.