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Scott on Stickybeak SBS and sushi...hows that for alliteration?!
June 2nd, 2011

Wines to compliment a sushi dinner

By: Scott Greenberg 06/01/11 8:05 PM

With Memorial Day behind us, spring is giving way to summer, as evidenced by the departure of cherry blossoms and the arrival of pollen and tourists. But while the passing of the vernal equinox denotes longer days and much warmer weather, it also marks the official beginning of sushi season in the Greenberg house.

I know that you can eat sushi any time of year, but somehow, the approaching summer weather just seems to make the ama-ebi (sweet shrimp) taste just a tad sweeter and the spicy tuna rolls just a little bit zestier.

There was a time in the not-so-distant past when Japanese beer and sake were considered the only acceptable adult beverages to enjoy with traditional servings of maki rolls and nigiri. But all of that has changed, thanks in part to open-minded sushi restaurateurs who now include thoughtful wine selections on their menus.

Here are a few choice selections to look out for at your favorite sushi restaurant or to pick up with your carryout. Retail prices are approximate.

The 2009 Stickybeak Semillon/Sauvignon Blanc from Sonoma County, Calif ($15) is a white wine blend that is a bit softer than a traditional sauvignon blanc, with more emphasis on fruit than finish. The fragrant nose features scents of tropical fruit and lemon-lime that also show up on the palate, where they are joined by flavors of honeydew melon and peach. The wine has a nice balance between acidity and fruit with a slightly softer finish featuring lingering notes of citrus and minerals. I think this would go well with yellowtail.

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