What to drink with Ramen

WINE TALK
1

A search produces very little, which kinda surprised me. We have a Ramen place nearby called Youta Ramen, with some serious chops. The chef who worked at Masa and owner, who worked at Sripraphi are both Thai. The broth is intense and complex in flavor and texture. Attention to detail is impressive.

They offer Tonkotsu, spicy Tonkotsu, Tonkotsu with black garlic oil and Shoyu Truffle (veggie broth).

The drink options are mostly uninteresting sake and beer. In the past, I’ve been happy with Riesling Spatlese or Chenin with some age. These seem obvious. A middle aged Côte Rôtie was ok but not an inspired pairing.

A mature Pinot Noir, Gamay, Sherry, Orange wines come to mind. Suggestions welcome including reds please.

2

Riesling (dry, Feinherb, sweet) or Silvaner works great.

3 Likes
3

I’ll prob get flamed for this, as this is a wine board and all, but I can’t imagine drinking wine with Ramen. Or bothering to pair any beverage with ramen. Like why? And i love ramen. ate my weight in ramen in Japan last year.
It’s usually a very hot soup. Meant to be consumed quickly. Wine is usually the last thing on my mind while slurping ramen. ymmv

28 Likes
4

Champagne!

2 Likes
5

Agreed, should be something you’d gulp down as quickly as the broth - dry Asian lager would be my pick.

8 Likes
6

Asahi Super Dry

13 Likes
7

Rosé sounds nice with a rich pork broth

1 Like
8

Some pairings are challenging with any wine, but unless it’s super spicy, this one really isn’t. Sometimes I get the sense that a lot of people on this board just don’t like food with their wine. :stuck_out_tongue_winking_eye:

3 Likes
9

I also am not a big fan of wine with soup. But unless you’re straining out the broth and discarding the noodles, pork, etc., Ramen is more of a meal.

1 Like
10

I like a German Spatlese or a Loire Valley Demi Sec

2 Likes
11

I’d seriously consider sake.

1 Like
12

Beer. I love ramen, but it’s probably one of the last dishes I’d pair with wine. If wine, then a Kabinett or Champagne…

4 Likes
13

Light reds are fine but not uplifting; Orange is a reasonable match, crisp cold Rosé even better. I generally avoid any Sherry with hot broth.

1 Like
14

If you’re not getting spicy then Sherry is my first thought for soup

Of course it’s my first thought for a lot of foods…

4 Likes
15

Beer. Or water. When done correctly, you should finish the bowl in less than 5 minutes. Every second you waste sipping wine makes the noodles worse.

6 Likes
16

This is the one scenario where shochu shines. Failing that, Sapporo for me.

3 Likes
17

Okinawa beer.

If not, I like vinous umami-heavy Champagne … the savoriness plays well with the rich pork broth. Bouchard, if not on a budget.

2 Likes
18

Orion sounds good to me as well!

19

I really like skin contact whites with dishes that have that kind of richness

20

Yeah, ramen is the type of thing where you bury your face in it and only come up to breath.

7 Likes