Bridging East and West With Wine

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View the entire table of contents
for the March 31, 2005 issue

See Also
Wine Talk: John Salley
A Brave New World of Cheddar
Inside Wine: Water Hazards
Challengers and Incumbents in the Capital
Coming Home
2003 Northern Rhônes
The New Man At Mouton-Rothschild
Mouton's Departing Master
A Challenge for Bordeaux
The Great Cork Debate
The Genie in the Bottle
Cork's Time Has Passed
The Science of Closures
Sake Enters Western Wine Lists
Sake for Beginners
Japanese Restaurants Break Away

Harvey Steiman
Issue: March 31, 2005

Despite its apparent simplicity, Japanese food presents a unique set of challenges for wine. Many of the elements in Japanese dishes combine enough sweetness and acidity to throw certain dry wines off-kilter.

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