The Delicate Flavor of Sushi
Sushi is characterized by its fresh seafood and vinegared rice (shari), offering a mild and elegant taste. When paired with wines that have strong acidity, pronounced tannins, or a heavy body, the subtle flavors of the seafood can easily be overwhelmed. To achieve a harmonious pairing, consider the following points
- Opt for Light to Medium-Bodied Wines
Lighter white wines, sparkling wines, or rosé wines tend to enhance the delicate flavors better than full-bodied or strongly tannic red wines. - Pay Attention to Iron Content
The iron and zinc present in both seafood and wine can interact, potentially amplifying any fishy odor. Since red wines generally contain more iron than white wines, they are less suitable for pairing with sushi.
Minimizing Fishy Odors
The main causes of a fishy smell when combining seafood with wine include
- Interaction of Iron and Zinc
Higher levels of iron in the wine can react with the naturally occurring iron and zinc in seafood (especially those rich in these minerals), intensifying the fishy odor. - Oxidation of Fats
Oily fish and fish eggs contain high levels of fat, which can oxidize and produce a noticeable fishy smell. - Freshness Issues
Even if the wine has low iron, a lack of freshness in the seafood will result in a pronounced fishy odor.
Strategies such as choosing wines with lower iron content, selecting fresh sushi ingredients, and using condiments can help minimize these issues.
Why Champagne Pairs Well with Sushi
Champagne, produced in France’s Champagne region, is considered an excellent match for sushi for several reasons
- Low Iron Content
Thanks to the limestone-rich soil, Champagne generally has a lower iron content, which helps prevent the enhancement of fishy odors. - Refreshing Acidity
Its crisp acidity cleanses the palate, effectively washing away the fats from the vinegared rice and seafood. - Balanced Fruitiness
With flavors of apple and citrus, Champagne can complement a wide range of ingredients—from mild white fish to slightly richer selections. - Variety of Styles
Available in styles such as Brut, Blanc de Blancs, Rosé, and Vintage, Champagne can be matched to different types of sushi and preparation methods. - Delicate Effervescence
The fine bubbles add a refreshing texture that resets the palate between different sushi pieces.
Pairing Examples by Sushi Ingredient
Champagne generally pairs well with white fish (such as sea bream and flounder), crustaceans (shrimp and crab), and shellfish (scallops and clams). However, caution is needed with ingredients high in iron—such as red or oily fish (e.g., tuna, bonito, mackerel) and fish roe—as well as certain shellfish like blood shell or trigai. For these, using a lighter style of Champagne, such as Zero Dosage or Blanc de Blancs, is ideal.
- Select Low-Iron Champagne
Choosing Champagne with an iron content of less than 0.1 mg/100g can significantly reduce any fishy odors. - For Fatty Ingredients, Consider Barrel-Aged Champagne
For rich, fatty toppings like fatty tuna or salmon, a barrel-aged or vintage Champagne—with a fuller body and more complex aroma—can create a complementary balance.
Pairing with Sushi Rice (Shari) and Seaweed (Nori)
- Sushi Rice
Made from rice, vinegar, sugar, salt, and kelp broth, sushi rice is a fermented food that contains organic acids such as malic, lactic, and succinic acids. This naturally harmonizes with the crisp acidity and fruitiness of Champagne. Although the rice contains small amounts of iron and zinc, the combined effect of Champagne’s bubbles and acidity helps maintain balance. - Seaweed
Seaweed, used in rolled or gunkan sushi, offers an oceanic aroma and umami flavor. While it may contain some iron, the mineral qualities and light acidity of Champagne generally blend well with the seaweed’s flavor. However, processed seaweed products with high salt or iron levels can pose a risk of enhancing fishy odors.
Champagne and Anago (Sae eel) Pairing
- High Propensity for Fishy Odor
Conger Eel (Anago) is known for a higher risk of developing a fishy odor, and its moderate flavor can be acceptable with white or sparkling wines. However, the addition of a sweet sauce (tare) may intensify the flavor and risk masking the delicate nuances of Champagne. - Differences in Cooking Methods
- Sake-Steamed Conger Eel:
This method highlights the natural taste of the Conger Eel and reduces fishy odors, making it a good match for a Brut Champagne. - Conger Eel with Sweet Sauce (Tare):
The richer, sweeter flavor may overwhelm a lighter Champagne. In such cases, an aged Champagne or a fuller-bodied white wine can better balance the intensity.
- Sake-Steamed Conger Eel:
Pairing with Shellfish
Shellfish often contain high levels of iron and zinc, making them more susceptible to fishy odors. Pairing them with low-iron Champagne can suppress these odors and enhance their natural umami. Shellfish like scallops and clams benefit from the refreshing acidity and bubbles of Champagne, resulting in a pleasant pairing experience.
Summary
- Choose Low-Iron Champagne:
Champagne with an iron content below 0.1 mg/100g—especially those from limestone regions—is particularly suitable for sushi. - Leverage the Palate-Cleansing Effect of Acidity and Bubbles:
The refreshing acidity and effervescence of Champagne prepare the palate for a variety of sushi ingredients. - Match the Champagne to the Sushi Topping:
- For lean, mild fish, a fresh Brut Champagne works best.
- For richer, fattier toppings or those with a strong sweet sauce, a barrel-aged or vintage Champagne is recommended.
- Emphasize Freshness and Use Condiments:
Select fresh ingredients and use condiments like wasabi, ginger, or green onions to further reduce any fishy odors. - Consider Sushi Rice and Seaweed:
The natural synergy between fermented sushi rice and Champagne, along with the complementary aroma of seaweed, contributes to a balanced pairing—though caution is advised with seaweed products that are very high in iron.
In summary, Champagne—with its low iron content, refreshing acidity, and delicate bubbles—enhances rather than overpowers the subtle flavors of sushi. This makes it a highly attractive option for exploring new possibilities in the pairing of sushi and wine. (Mr. Bacchus)
Examples of Wine Pairings Based on the Ingredients and Characteristics of Sushi Toppings
• Aji (Horse Mackerel)
This fish is low in iron and zinc and does not have a strong fishy odor, although it contains fats that oxidize easily. Because it only provides a small amount of iron, a white wine with good acidity is recommended.
Suggested pairings: Light-bodied white wine, Champagne, or light-bodied red wine.
• Madai / Kasugodai (Red Sea Bream)
These fish are low in iron and zinc and have a mild aroma. Surprisingly, they contain a relatively high fat content, which enhances their flavor when prepared with kelp. They offer a delicate taste.
Suggested pairings: Light-bodied white wine, Champagne, or light-bodied red wine.
• Tuna (Akami)
This lean tuna is high in iron but has little fishiness. Its mild flavor is enhanced when paired with wine.
Suggested pairing: Light-bodied white wine. Alternatives include full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Tuna (Chutoro)
With more iron and a higher fat content than akami, this medium-fat tuna pairs well with medium-bodied red wines or white wines that carry subtle barrel nuances. It may also develop a slight smoky aroma.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or medium-bodied red wine.
• Tuna (Otoro)
Even richer in fat than chutoro, otoro offers intense umami and aroma. It pairs nicely with wines ranging from matured full-bodied white wines to robust red wines with tannins.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or full-bodied red wine.
• Flounder / Flatfish (Hirame / Karei)
These mild, white-fleshed fish are very low in iron and zinc, making them naturally less fishy. Their flavor becomes richer when served with kelp or a light salt seasoning.
Suggested pairings: Light-bodied white wine or Champagne.
• Squid (Ika)
Squid has a mild flavor; however, its relatively high zinc content can make it prone to a fishy taste. Wines high in iron might accentuate this, so careful pairing is needed.
Suggested pairings: Light-bodied white wine or Champagne, preferably with a slightly salty profile.
• Scallop (Hotate)
Known for its delicate taste, scallop is high in both iron and zinc, which can lead to a fishy note. Pairing it with wines low in iron—such as a light-bodied white wine—helps maintain balance.
Suggested pairings: Light-bodied white wine or Champagne.
• Blood Clam (Akagai)
This topping is extremely high in iron and has a strong fishy odor. It is called “blood clam” because it contains hemoglobin, similar to that found in humans.
Suggested pairings: Light-bodied white wine or Champagne.
• Simmered Hamaguri (Clam)
A topping rich in iron, hamaguri becomes even more fishy when heated due to an increase in iron content. It is often simmered until it is sweet and savory or cooked in dashi to enhance its umami.
Suggested pairings: Light-bodied white wine or Champagne, particularly those with citrus aromas.
• Whelk (Tsubugai)
Although its flavor is mild, this topping is high in iron and can easily develop a fishy taste. Avoid pairing it with wines that are high in iron, and opt for wines with a salty or citrus profile instead.
Suggested pairings: Light-bodied white wine or Champagne.
• Herring Roe (Kazunoko)
Rich in zinc, herring roe tends to be fishy. Wines with a high iron content can worsen this quality. Its mild taste is enhanced by marinating in dashi.
Suggested pairings: Light-bodied white wine or Champagne.
• Torigai (a type of clam)
This clam is high in iron and zinc, making it particularly prone to a fishy flavor. When paired with white wines high in iron, the fishiness can be accentuated.
Suggested pairing: Light-bodied white wine or Champagne.
• Aoyagi (a type of clam)
High in both iron and zinc, aoyagi is susceptible to fishiness. Its mild flavor benefits from being paired with light-bodied white wine. When the fibrous part is lightly grilled, it adds a pleasant aroma.
Suggested pairings: Light-bodied white wine or Champagne.
• Kuruma Shrimp (Kuruma Ebi)
Kuruma shrimp, like many shrimp, contains a relatively high level of zinc, which can lead to a fishy note. It is best served with light-bodied white wine, and a touch of salt can further enhance its umami.
Suggested pairings: Medium-bodied white wine or Champagne.
• Amaebi (Sweet Shrimp)
With lower zinc levels compared to other shrimp, amaebi is less prone to a fishy taste. Its delicate flavor pairs well with a light-bodied white wine.
Suggested pairings: Light-bodied white wine or Champagne.
• Kanpachi / Hiramasu (Amberjack)
These fish are low in both iron and zinc, making them naturally less fishy. With a moderate fat content, they can be paired with full-bodied white wines or light-bodied red wines. They also complement citrus-based condiments.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Alfonsino (Kinmedai)
Low in iron and zinc, alfonsino is less likely to taste fishy. Its relatively high fat content improves with grilling, and the use of condiments can bring out complex flavors that harmonize with various wines.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Salmon (Sāmon)
Salmon is low in iron and zinc, which makes it less prone to fishiness. Its high fat content is enhanced by grilling, and it blends well with a variety of condiments to create a layered flavor profile.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Bonito (Modori Gatsuo)
Bonito is high in iron and can be quite fishy; however, its richness from a high fat content makes it delicious when served as seared tataki. It works well with a range of condiments that balance its flavor.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Sea Urchin (Uni)
High in zinc, sea urchin is very prone to a fishy taste. The addition of seaweed in its preparation can further enhance this characteristic. It requires wines low in iron that can neutralize any astringent flavors.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Gizzard Shad (Kohada)
Gizzard shad is high in iron and contains fats that oxidize easily, leading to a fishy aroma. It is best paired with wines low in iron, particularly those with ginger or citrus notes.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Mackerel (Saba)
Mackerel is rich in iron and has a high content of oxidizable fats, making it prone to a fishy taste. Special care is needed when pairing it with wines low in iron; sometimes, it is prepared as “shime saba” to reduce its fishiness.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Sardine (Iwashi)
Sardine is high in iron and contains oxidizable fats, which enhance its fishy character. It should be paired with wines that are low in iron, and works best with acidic white wines or those with ginger or citrus aromas.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or light-bodied red wine.
• Pacific Saury (Sanma)
Sanma is high in iron and has oxidizable fats that contribute to its fishiness. It needs to be paired with wines low in iron. White wines with ginger or citrus notes, as well as medium-bodied red wines that cleanse the palate of excess fat, work well.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or medium-bodied red wine.
• Yellowtail (Buri)
Yellowtail is high in iron and fat, making it prone to a fishy taste. However, its rich flavor pairs nicely with medium-bodied red wines if desired.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or medium-bodied red wine.
• Salmon Roe (Ikura)
Salmon roe is very high in both iron and zinc, making it extremely prone to a fishy flavor. It contains many oxidizable fats, so it should be paired with wines low in iron. It is commonly prepared with a strong flavor through soy or salt pickling.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or medium-bodied red wine.
• Conger Eel (Anago)
Anago is rich in oxidizable fats and is naturally prone to a fishy taste. It is best served with wines low in iron. Often, it is simmered until sweet or grilled until tender, which deepens its rich flavor.
Suggested pairings: Full-bodied white wine, barrel-aged Champagne, or full-bodied red wine.
Each recommendation is based on balancing the unique properties of the sushi topping with wines that complement or counteract those characteristics, ensuring a harmonious dining experience.
