Cards of Wine

Wine Pairing


Pairing Suggestions

Dry Riesling (Germany)
Grüner Veltliner (Austria)
Rosé (World)

Red Wines

Pinot Noir (USA)
Gamay (France)

Other Excellent Alternatives

Champagne (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)


Fresh Fish Sushi tastes delicate. Raw Fish, Seaweed and exotic flavors need high acidity, low tannins and gentle flavors.

Our best suggestion is a crisp and refreshing dry Riesling from Germany, Alsace, or USA. It complements the delicacy of the fish, vegetables, rice and sauces. If you like spicy sushi go for an off-dry Riesling: you need sugar to fight the spiciness and cool your palate.

Grüner Veltliner is a great white wine and a well kept secret. With primary fruit flavors such lime, lemon and grapefruit, your sushi experience will expand.

Pink Rosé is a match by color: with or without bubbles Rosé wines enhance seafood.

Willamette Valley Pinot Noir is both flavorful and delicate, similar to Burgundy Pinot Noir, a great choice with many kinds of sushi, especially salmon, tuna and yellowtail. Fruity Gamay also works.

Sushi also loves bubbles.

Wine Pairing Fish

White wine with fish is a golden rule and a match "by color".

It's an easy pairing and most white wines are created with that in mind.

If the dish is simple, pick a light white wine such Sauvignon Blanc, Pinot Bianco or Pinot Grigio to avoid imbalance and overwhelming the delicate fish.

If the dish is rich, pick a rich white wine such Chardonnay.

Red wines are more tricky because tannins can react with the iron in fish and cause a metallic, fishy taste.

Red wines can often overpower the taste of a delicate fish.

The solution is to pick a light one with low tannins.

Avoid: Oaky Tannic Reds.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life

Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

Alcohol can be addictive. Drink in moderation.

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