The short answer: a precise, delicate white with fresh acidity. Grüner Veltliner and dry Riesling are excellent. Brut Champagne is a classic for good reason.
Why it works
Sushi is subtle. Raw fish, seasoned rice, a little soy, a touch of wasabi. Big, oaky or tannic wines would flatten all of it.
You need a wine that is clean and focused. Crisp acidity wakes up the vinegared rice. Low oak and gentle fruit let the fish speak. A peppery note, like Grüner Veltliner’s, even suits the wasabi.
Our bottle
Bründlmayer Grüner Veltliner Kamptal Terrassen (about €20). A family-owned estate and a reference in Austria’s Kamptal. White pepper, lime and green pea, from stony terraces.
Match the wine to the roll
- Nigiri and sashimi: Champagne or a dry Riesling.
- Salmon and avocado: an unoaked Chardonnay or a Chablis.
- Tempura rolls: Crémant or Cava.
- Eel with sweet sauce: an off-dry Riesling.
- Spicy tuna: an off-dry Riesling or a light rosé.
Watch out for
- Tannic reds. They turn metallic with raw fish.
- Too much soy sauce. Salt is fine, but drowning the fish makes wine taste thin. Dip lightly.
Serve it right
Cold: 8–10 °C. Sake is a great alternative too, if you want to stay in Japan.
Try another dish in the pairing finder → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.