Sushi
Order some fun take out sushi to serve! That’s very OC!
Wine:
- Koshu and other crisp whites: Crisp whites like Muscadet, Chablis, Gruner Veltliner, Gavi and even Pinot Grigio work well too.
- Low dosage champagne and other dry sparkling wines such as drier styles of prosecco and Crémant d’Alsace. Delicious.
- Dry riesling – very dry – so think Alsace, Austria and southern Germany rather than the Mosel or more fruity rieslings from Australia or New Zealand.
- Japanese beer – not the most flavourful but it feels right. Or other light lagers. A big sweet hoppy craft beer would be too overpowering.
Summer BBQ and Salads
Consider a BBQ chicken salad ~ or even serve BBQ chicken alongside an amazing green salad.
Wine:
- Pinot Noir is one of the most food-friendly red wines out there. It’s flavors are delicate enough to not overpower the food that you’re eating it with and it makes a great match for seafood, poultry and red meat. It’s particularly tasty paired with smoked meats because Pinot Noir has an earthy, smoky quality to it.
Wine and Cheese Plate Pairings
- Cabernet sauvignon, merlot and Bordeaux blends – cheddar, gouda and other hard cheeses
- Pinot noir – brie and camembert
- Rhône and other southern French reds – a good all-rounder with a French cheeseboard
- Rioja – particularly good with sheep cheeses like Manchego
- Chianti – parmigiano reggiano and pecorino
- Port – blue cheeses like stilton
- Sauvignon blanc – goat cheese and feta, cheeses with garlic and herbs
- Chardonnay – buttery cheddar
- Pinot Grigio – mozzarella and other mild Italian cheeses (good with an antipasti platter)
- Champagne and other sparkling wine – Vacherin Mont d’or, Chaource