White wine for sushi: the most natural choice

White wine is the most logical starting point when pairing with sushi. Its natural freshness balances the delicacy of raw fish, while good crispness enhances the umami component of soy sauce without overpowering the dish's flavors. For those seeking the best white wine to pair with sushi, the direction is clear: freshness, savoriness, and delicacy.

Among the most suitable white wines, we find Sauvignon Blanc, perfect for lean fish cuts like sea bass and sea bream. Dry Riesling offers great tension that pairs well with fattier fish, such as salmon and tuna. Friulian Pinot Grigio, savory and clean, is the most versatile choice for a mixed tasting, capable of accompanying maki, nigiri, and sashimi across the board. For those looking for a more refined Italian choice, a Vermentino di Gallura or a Greco di Tufo offers that marine savoriness that naturally dialogues with the flavors of raw seafood.

Red wine with sushi: is it possible?

The idea that red wine never pairs with fish is a common misconception worth debunking, at least in part. The problem is not the color but the tannin: the pairing creates a metallic sensation that could compromise the flavor.

The solution is to opt for red wines with low tannins and high acidity. Pinot Noir, in its Burgundian or Alto Adige version, with its silky tannins and aromas of cherry and damp earth, stands up well to red tuna and salmon. Gamay from Beaujolais, fresh and fruity, is another suitable option for those who don't want to forgo red wine. The important thing is to serve them chilled at around 14-16°C to preserve their freshness and not accentuate the tannic structure. With vegetarian maki or rolls with avocado, even a light Sicilian Frappato can prove to be an original and convincing choice.

Sparkling wine and sushi

Sparkling wines are perhaps the most underestimated choice with sushi. Effervescence plays a precise role: it cleanses the palate, refreshes between bites, and prepares for the next tasting with a freshness that still wine cannot replicate.

With fattier fish cuts like salmon, tuna belly, or eel, a Champagne Blanc de Blancs or a Franciacorta Satèn balances the richness of the fish. For crustaceans, shrimp, scampi, or scallops, a Prosecco di Valdobbiadene Superiore, amiable and fragrant, accompanies with lightness and pleasure. For an evening of mixed sushi, starting with sparkling wine and then moving on to a structured white is a progression that always works well.

Sake and sushi

No guide to wine and sushi pairing would be complete without mentioning sake, the traditional Japanese rice wine that shares its origins, territory, and philosophy with sushi.

Dry sake of the Junmai type accompanies sushi with softness and umami notes, while a Ginjo or Daiginjo sake, finer and more aromatic, is the ideal choice for a tasting of premium nigiri or to conclude a sushi dinner with class. According to Japanese tradition, at the end of an authentic sushi meal, it is a gesture of respect to offer the sushi master a small cup of sake and, if accepted, share it together. A small ritual to honor the meal and its creator.