What to drink with sushi: How about pinot noir?

[Bruce_G1]

I’ve had young German Kabinett that meshed seamlessly with sushi. Pinot noir, too. Gamay, as well. Grand Cru Chablis, fino sherry, Jacquere and Altesse, Dolcetto, Muscadet, NZ Sauvignon blanc, Albarino, sous-voiles Savagnin, Champagne, aged Burgundy, and even aged-to-just-shy-of-the-point-of-necrophilia claret… all have worked wonders with sushi.
Just not the same sushi.

[Adam_Powadiuk]

Sushi and Riesling is in my top three favourite food/wine pairings.

[Dale_Bowers]

I love sushi. LOVE it. I also love wine. If wine, it’s champagne. When out, I just love a good, Pilsner beer.

[Peter_Petersen]

A contrarian view: I loathe red wine with sushi. When I drink red wine with fish, cooked or raw, there is a metallic taste sensation that makes both food and wine unpalatable. Tuna may be the exception that proves the rule, but why bother when there are so many better pairings.

Totally with you. Almost always, I have exactly the same experience of the metallic taste. Shrimp and other shellfish are the worst. There are occasional exceptions.

Yes and no. Aged PN with n/naka style food works extremely well. But it really depends on preparation.