Sushi is subtle: gently seasoned rice, clean fish, mild sweetness and umami. You want wine that refreshes without covering those flavors. High acidity, light body, little or no oak, and moderate alcohol are the basics. Big oak, high alcohol or heavy tannin mute detail, so we avoid those.
Core principles
- Refresh the palate: High acidity or bubbles reset after rice + soy.
- Protect subtlety: Low or no new oak; gentle alcohol; restrained tannin.
- Echo the sea: Minerality, saline edges, citrus, green orchard fruit.
- Handle wasabi & ginger: Lean, vibrant wines prevent clash and palate fatigue.
Top styles & when to reach for them
Sauvignon Blanc (cool climate)
Citrus and herbal notes cut mild fat (salmon, hamachi) and match nori and herbs. Pick lean styles (Loire, restrained New Zealand). Skip very tropical versions.
Dry Riesling
High acidity and lime/apple flavors keep richness (toro, unagi) in check. For spicy rolls use a slightly off‑dry version (Feinherb/Kabinett).
Champagne / quality traditional sparkling
Bubbles clear starch and salt. Brut with modest dosage is flexible. Blanc de Blancs works well with shellfish and lean white fish.
Other useful styles
- Albariño: Saline snap + stone fruit—great with shrimp tempura or crab.
- Grüner Veltliner: White pepper + celery root notes love wasabi’s lift.
- Vinho Verde (quality examples): Soft spritz + lime for casual maki nights.
- Junmai Ginjo Sake (yes, not wine): Polished rice elegance; bridges soy and fish like nothing else.
Building a mixed platter pairing plan
If you have a mixed platter, choose two wines: something linear (dry Riesling or Sauvignon) and something textural (sparkling or Albariño). Switch between them and notice which pieces prefer which wine.
Troubleshooting common twists
- Lots of soy / dipping every piece: Salt amps acidity. Choose a wine with fruit core (Albariño, Riesling) so it doesn’t feel skeletal.
- Spicy mayo & chili oil: A hint of residual sugar (off‑dry Riesling) softens spice; bone‑dry Brut Nature may feel austere.
- Tempura or crunchy garnishes: Bubbles or a spritzy Vinho Verde mirror the crisp texture.
- Smoked or seared (aburi): Lightly autolytic sparkling (brioche notes) matches the warm, caramelized fat edges.
Minimalism matters
Avoid heavy oak or hot alcohol. If you want Chardonnay, pick a lean mineral example (Chablis, cool coastal) instead of a rich buttery one.
Serving & sequencing tips
- Pour the sharpest, lightest wine first; move toward textural/bubbly later.
- Keep whites around 8–10°C (46–50°F); Champagne a notch colder initially.
- Small pours encourage switching and noticing differences.
- Rinse glasses only with a splash of the next wine—water can dull early sips.
Why the pairing works (the science bit, briefly)
Acid cuts mild fat and lifts light sweetness in rice. Bubbles scrub soy and starch. Moderate alcohol avoids boosting wasabi heat. Low tannin keeps texture smooth.
Quick reference
- Delicate white fish (hirame): Chablis or very dry Riesling.
- Fatty tuna (toro): Champagne (Brut), or a textural dry Riesling with mid-palate weight.
- Salmon / trout: Sauvignon Blanc or Albariño.
- Shellfish / crab: Blanc de Blancs Champagne or Albariño.
- Spicy rolls: Off‑dry Riesling / Feinherb.
Odd topping or sauce? Get a custom answer with the tool on the home page.