01.10.2024
Pairing Japanese Cuisine with Alto Adige Wines
Japanese sommelier Ryoga Nakamura unveils six great pairings
Originally from Japan, Ryoga Nakamura fell deeply in love with wine during an internship at a sake import company in France. Inspired by the expertise of many renowned sommeliers, he set a clear objective for his career: Ryoga aimed to gain the same knowledge and establish himself as sommelier. While studying for his master’s degree in the Vinifera Euromaster, he embarked on a four-month study experience at the University of Bolzano. After visiting a wealth of Alto Adige’s wineries he grew so familiar with local wines that he was selected as a masterclass speaker for Alto Adige wines in Japan. In 2022, he also won “Ruinart Sommelier Challenge” which is held across 13 countries. Today Ryoga continues to be driven by the unparalleled appreciation of guests and the desire to win “The Best Sommelier of the World” competition.
After taking some wine tours in Alto Adige, what was most fascinating about Alto Adige wines to you?
Ryoga: If I were to describe Alto Adige wines in one word, it would be “mountain wines.” Having visited various wineries, I truly felt that the character of the mountains is vividly reflected in the region’s wines. I believe this comes through in their lively acidity and distinctive mountain minerality, which differs from wines with an influence of the sea. Beyond the quality of wines, I appreciated the earnestness of people in Alto Adige, which reminded me of Japanese people and made me feel a strong connection.
It’s time for the core question. Which Alto Adige wine varieties pair best with Japanese cuisine?
Ryoga: Although it’s difficult to choose just one, I’d venture to say that Pinot Blanc is the best match for Japanese cuisine. Pinot Blanc from Alto Adige is characterized by a delicate taste and crisp acidity, and barrel-aged richness with toasty notes. Above all, I find that the mountainous minerality is especially pronounced. Since Japanese cuisine is delicately flavored to enhance the natural flavour of the ingredients, Pinot Blanc makes a perfect pairing. It complements the fresh flavours of spring, such as tempura wild vegetables and white fish rich in healthy fats.
Going into more detail, are there some Alto Adige wines that can be paired beautifully with raw Japanese food?
Ryoga: When it comes to raw dishes, the type of fish and seasoning are key to find the best pairings. Red fish like tuna and bonito pair well with Schiava and Pinot Noir, while aged Pinot Noir complements raw red fish when seasoned with soy sauce. For white fish and crustaceans with salt and Japanese citrus, Sauvignon Blanc or Kerner’s crisp acidity works beautifully. Gewürztraminer, with a touch of residual sugar, is ideal for scallops and sweet prawns.
What is the best flavor combination between Alto Adige wines and Japanese food you have tried?
Ryoga: As I mentioned earlier, the barrel-aged Pinot Blanc was an exceptional match for the wild vegetable tempura. The wine’s crisp acidity balanced the richness of the tempura, while the toasty, savory notes created a beautiful harmony with the dish. Additionally, the bitterness and minerality of the wild vegetables were perfectly complemented by the Pinot Blanc. This wine doesn’t only pair well with wild vegetables, but also with white fish and vegetables, best enjoyed with a touch of salt rather than tempura sauce.
Are there any relevant wine industry trends you’re following closely?
Ryoga: I sense that the trend “back to basics” has been gaining momentum recently. I think there’s a growing focus on the natural wine movement and winemaking practices that avoid excessive use of oak and over-extraction. As climate change is increasingly leading to wines that are richer and higher in alcohol, I feel consumers are seeking more restrained and elegant wines. Given this trend, I believe Alto Adige wines will garner even more attention.
Ryoga: If I were to describe Alto Adige wines in one word, it would be “mountain wines.” Having visited various wineries, I truly felt that the character of the mountains is vividly reflected in the region’s wines. I believe this comes through in their lively acidity and distinctive mountain minerality, which differs from wines with an influence of the sea. Beyond the quality of wines, I appreciated the earnestness of people in Alto Adige, which reminded me of Japanese people and made me feel a strong connection.
It’s time for the core question. Which Alto Adige wine varieties pair best with Japanese cuisine?
Ryoga: Although it’s difficult to choose just one, I’d venture to say that Pinot Blanc is the best match for Japanese cuisine. Pinot Blanc from Alto Adige is characterized by a delicate taste and crisp acidity, and barrel-aged richness with toasty notes. Above all, I find that the mountainous minerality is especially pronounced. Since Japanese cuisine is delicately flavored to enhance the natural flavour of the ingredients, Pinot Blanc makes a perfect pairing. It complements the fresh flavours of spring, such as tempura wild vegetables and white fish rich in healthy fats.
Going into more detail, are there some Alto Adige wines that can be paired beautifully with raw Japanese food?
Ryoga: When it comes to raw dishes, the type of fish and seasoning are key to find the best pairings. Red fish like tuna and bonito pair well with Schiava and Pinot Noir, while aged Pinot Noir complements raw red fish when seasoned with soy sauce. For white fish and crustaceans with salt and Japanese citrus, Sauvignon Blanc or Kerner’s crisp acidity works beautifully. Gewürztraminer, with a touch of residual sugar, is ideal for scallops and sweet prawns.
What is the best flavor combination between Alto Adige wines and Japanese food you have tried?
Ryoga: As I mentioned earlier, the barrel-aged Pinot Blanc was an exceptional match for the wild vegetable tempura. The wine’s crisp acidity balanced the richness of the tempura, while the toasty, savory notes created a beautiful harmony with the dish. Additionally, the bitterness and minerality of the wild vegetables were perfectly complemented by the Pinot Blanc. This wine doesn’t only pair well with wild vegetables, but also with white fish and vegetables, best enjoyed with a touch of salt rather than tempura sauce.
Are there any relevant wine industry trends you’re following closely?
Ryoga: I sense that the trend “back to basics” has been gaining momentum recently. I think there’s a growing focus on the natural wine movement and winemaking practices that avoid excessive use of oak and over-extraction. As climate change is increasingly leading to wines that are richer and higher in alcohol, I feel consumers are seeking more restrained and elegant wines. Given this trend, I believe Alto Adige wines will garner even more attention.
© Credits: Ryoga Nakamura
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