Yats Wine Cellars Helps You Pair Wine with Japanese Food

Manila, Philippines, September 28, 2009 --(PR.com)-- General Pairing Parameters

Weight of food is general light so this favors pairing with either white wine or light or at most medium-bodied red wine

Umami amplifies tannic and oaky qualities in wine

Acidity levels have to be matched

Here is an example of a wine-paired Japanese dinner held recently in Manila Philippines by Yats Wine Cellars:

For Red Wine

With Beef sukiyaki
1978 Morey-Saint-Denis 1er cru, Dom. des Lambrays
Or
1983 Mercurey, Clos du Roy,1er Cru, J. Regnier

With Terriyaki
1979 Ch. Jaume, St. Emilion
Or
1987 Ribera Del Duero, Reserva, Tinto Pesquera

With Tempura
1995 Chinon, P. Pain
Or
2006 Parducci Sauvignon Blanc Mendocino Lake County

For White Wine

With Tuna/Salmon Sashimi
1999 Sauvignon Blanc Stellenzicht, Stellenbosch S Africa
Or
1999 Sancerre Domaine de la Villaudiere, Jean-Marie Reverdy

With Gyoza
NV Ch. De Montgueret Rose Sec,Saumur
or
NV Cremant de Bougogne, Denis Fouquerand et Fils

With Sushi
Champagne Duval-Leroy Cuvee 2000 Brut
Maki
2007 Parducci Pinot Noir Mendocino CA

With Baked Tuna Roll
1999 Chablis Vaillons 1er Cru Lamblin et Fils
or
1996 Montagny, 1º Cru, Henri de Nessoncourt

With Eel
2006 Riesling J B Wagoner, Rheingau Germany
Or
1999 Brundlmayer Gruner Veltliner, Alte Rebe Trochen Oostenrijk

For more information, www.YatsRestaurant.com or email event@Yats-International.com.

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