Unagi Don

Unagi Don

Grilled eel on rice is rich and oily, lacquered in a sweet, caramelised soy glaze, so the wine must cut the fatty eel with acidity and carry fruit or gentle sweetness to meet the glaze, all without firm tannin. Off-dry whites and soft, juicy reds both work. Avoid tannin and oak.

Pairs Perfectly

A Pinot Gris from Alsace, off-dry, France. Its fuller body matches the rich eel while the off-dry orchard fruit answers the caramelised glaze.

Pairs Well

A Dornfelder, Pfalz, Germany. A soft, off-dry German red, juicy and low in tannin, made for a sweet-savoury glaze, and very easy on the wallet.

A chilled Cru Beaujolais, France. Served cool, Gamay's bright fruit and feather tannin sit happily with the eel and the soy.

Avoid

Tannic, oaked reds, which turn metallic against the umami and clash with the sweet glaze.

Failing That

A soft Merlot, Chile.

If All Else Fails

Pinot Grigio, Italy.

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