Cards of Wine

Wine Pairing
Japanese Seafood

Asian Seafood

Pairing Suggestions

Riesling Spätlese Trocken (Germany)
Gewürztraminer (France)
Roussanne (France)
Marsanne (France)
Rosé (World)

Other Excellent Alternatives

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


Riesling Spätlese Trocken has the minerality and acidity needed to complement the flavours of seafood, and enough residual sugar to stand up to spices. Riesling also pairs very well with the flavors of sashimi and sushi, and the typical wasabi cream.

Gewürztraminer translates to "Spicy or Perfumed Traminer". It pairs well with Asian seafood and anything spicy. Gewurztraminer is especially good with full flavored Indian, Thai, Chinese, Japanese, or Vietnamese seafood.

Both Marsanne and Roussanne are very food friendly. They pair well with rich seafood, creamy sauces and spicy flavors.

Match by color: Rosé and Seafood!

Surrounded by the sea, seafood is the natural food in Japan. Sake is a spirit born in Japan, and it has gradually evolved to pair with seafood. Science can proof the chemistry, that Sake eliminates the smell of fish and enhances the umami taste. Seafood and Sake is a perfect match both scientifically and culturally.

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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