Adding seasonings such as soy sauce and mustard to fish sushi, the texture of fish is more important for choosing the right wine. In sushi, fish can be sashimi, or fish fillets that have been lightly fried or roasted with little oil, so when choosing wine, we should consider whether the sushi of fish is greasy or heavy. Peach red wine is a refreshing and fresh white wine that can be enjoyed with sashimi. Tannin is mellow and has a unique wine body structure, which can have a greasy smoked taste with grilled fish, and can also be coordinated with the structure and taste of fish skin and roe.
2. Matching wine of Spanish mackerel sushi:
Traditionally, people often eat Spanish mackerel sushi with Japanese pure rice sake. After natural fermentation, this sake is fresh and pungent, but it has not lost its smooth taste, which complements the delicacy of Spanish mackerel sushi and brings the sweetness like fish. In the world of wine, Spanish mackerel sushi can be well matched with Gamay wine Beaujolais(Beaujolais, France. Jiamei grapes from beaujolais are planted on the broken granite soil, and the minerals and unique soil flavor in the granite soil make Jiamei unique.
3. Wine matching of tuna sushi:
Generally, tuna sushi is made of lean meat on the back of fish, while classic tuna sushi is made of parts with high belly fat content, so it often looks full, juicy and sweet. In fact, the fat in tuna is just like the fat in steak. The tannins in red wine can well eliminate the greasy feeling caused by fat, and the rich fruity and oak barrel flavor can relieve the tasteless taste in the mouth. The combination of the two is really suitable. However, some people worry that the fishy smell of fish seems to be incompatible with high tannin and full-bodied red wine? In fact, wines with high tannins and full body, such as CabernetSauvignon, will never go against tuna sushi.
4. Matching wine of cuttlefish sushi:
For cuttlefish sushi, the best matching is that it does not contain GrunerVeltliner wine. The cuttlefish sushi is added with perilla and plum sauce, with a little herb fragrance in the salty taste, which vaguely reveals the deliciousness of cuttlefish. In contrast, Lvvitelina has a light body, extremely high acidity, exceptionally pure aroma and plant flavor, and a lively and crisp taste. When eating cuttlefish sushi, it can be served with green Vitrina wine. The tastes of these two herbs are well integrated without a sudden sense of disharmony. At the same time, the high acidity of green wine meets the chewiness of cuttlefish, which makes people feel fresh and crisp, and can also dissolve the fishy smell of seafood.