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.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2005.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions