Everyone probably knows of sushi and when they hear this word, they think of raw fish wrapped in rice. Whereas sashimi, for those who have not come across the word before, follows the same principals of sushi but it’s raw fish without the rice. They have both become highly popular over time and now you can even buy sushi and sashimi from supermarkets for lunches on the go. Of course, it always tastes better when ordered at a Japanese restaurant to eat there or to take home as a little foodie treat.
Both of them can be prepared with tuna, sea bream, salmon and other red and white fish which calls for taut wines that can stand up themselves against the ginger and wasabi. Muscadet, dry Riesling, Sylvaner, Savennières, Sauvignon Blanc from Touraine, and Chablis would all be perfect. As you can see, there are a lot of options! But what would our favourites be? We’d probably say Domaine Pierre Luneau-Papin in Muscadet. It’s a local institution where Pierre-Marie and Marie vinify Melon de Bourgogne in many different ways to create more than 10 different wines. One that would be perfect for a sushi evening would be Terre de Pierre, a wine with a wonderful structure.
Meanwhile, ceviche is marinated raw fish with lemon juice and onion from Latin America. And it is no mean feat finding a wine that will go with it. But there is no need to panic as lively, taut white wines such as Muscadet or Sauvignon Blanc from the Loire would work here. Or you could opt for a wine that’s a little more mellow which would soften the liveliness of the dish. A white Graves from Bordeaux (such as Château Carbonnieux or Domaine de Chevalier), a Chardonnay from Mâcon or a Rolle from Provence would also work. Equally, a Crozes Hermitage and a Saint-Joseph, like those produced by Laurent Combier are possibilities.
Bon appétit!
