A Go-To Guide to Wine and Sushi Pairings

In our September/October 2023 issue, Gene Zimmerman, co-owner of cocktail bar The Courtesy shares his favorite spots for grabbing a drink and bite in Winter Park, Florida. Among his recommendations is Soseki, an intimate omakase restaurant with wine pairings curated by Michelin-awarded beverage director Benjamin Coutts. Coutts’ goal in pairing wine with sushi is “to showcase how the wines change throughout the evolution of lighter to heavier sushi,” he says. To get a sense of Soseki’s omakase experience, Coutts shares some of his go-to wine and sushi pairings.

Domaine Huet Pétillant Vouvray + Otsumami (Snacks)

Coutts like to start the evening with this sparkling wine that showcases the versatility and textures of Chenin Blanc. It entices with floral and yuzu aromas, while rich almonds fill the palate. “This charming sparkler with its bright acidity and kiss of sweetness plays nicely with the vinegars, spices, and fats associated with many otsumami.” wine.com, $36.99

Domaine de la Pepiere Muscadet Sèvre et Maine + Hirame (Fluke), Shima-Aji (Jack Fish), and Madai (Sea Bream)

For white fish nigiri, Coutt finds this muscadet’s “subtle nose and complex texture help support the delicate flavors and textures without overpowering.” Made from Melon de Bourgogne grapes, the Loire Valley white wine offers a bouquet of dried herbs, wet stone, citrus, and pear with a bright and refreshing mineral-driven palate and a long, fruity finish. sokolin.com, $15.49

Movia Rebula + Hotate (Scallop) and Ama Ebi (Sweet Shrimp)

“To play off the rich sweetness and delicate sea air flavors in raw shellfish, I lean toward richer white wine that has spent some time on its skins,” Coutts says. And the medium-bodied orange wine from Slovenia tastes of plum with a tea-like, palate-cleansing bitterness. “Notes of savory herbs and mineral emerge once in contact with the beautiful sweetness of the nigiri.” shawnfinewine.com, $39.99

Foradori “Fontanasanta” Nosiola + Kamasu (Barracuda) and Akamutsu (Seaperch) 

When enjoying fattier fish, such as barracuda, Coutt says, “the flavors are usually enhanced with a kiss of fire.” To achieve that, he pairs it with this white wine made from the ancient Trentino grape variety. “A full-bodied and textured mouthfeel with an electric finish supports the smoke-flecked skin of the nigiri.” somegoodwine.com, $59.99

A Tribute to Grace Santa Barbara Highlands Vineyard Grenache + Akami, Chūtoro, and Otoro 

With this flight of tuna, Coutt recommends sipping on winemaker Angela Osborne’s Grenache. The elegant pinot-like wine, with its herbaceous notes and cherry and strawberry flavors, pairs with “the leanness of akami while the chutoro and otoro coax the brambly, earthy tones in this medium-bodied red.” wine.com, $53.99

Fernando de Castilla Antique Amontillado Sherry + Uni (Sea Urchin) 

What better match with buttery and briny uni than a dry, rich Amontillado sherry? Coutt prefers this bottle by Fernando de Castilla, a small, independent sherry house in Cádiz, Spain. “Both offer savory, umami flavors that complement each other extremely well, balanced by the nutty finish in the Amontillado and creamy texture of the uni.” spanishtable.com, $59.99