Wines with Sushi? It worked!

I shared with two friends a lovely (but painfully $$$ ) sushi repast last night at MIKUNI SUSHI in Davis. Mikuni is a wildly popular Sacramento area sushi purveyor know more for their big rolls. But for our meal we basically asked the chefs to give us what they think is best. No rolls, this was all sashimi and nigiri, and it was excellent.

I brought two wines:

2011 Ravines (Finger Lakes) Dry(ish) Riesling. I love this wine! It was a mainstay at Vini in Davis for some weeks, and it provided the racy yet rich fruit, just a hint of sweetness. Acidity was really quite nice! It really complemented the oysters and other white fish!

2014 Broc Cellars Cuvee 11.9 (Santa Lucia Highlands). 100% Syrah, which one might think would overwhelm sushi? But, especially as our feast included Wagyu beef preparations and some richer fish, the savory, almost saline red plum fruit with violet notes featured bracing acidity. It seemed to work really well with the sushi, and was to me a big hit!

A delicious experience and enjoyable company, so a great way to end the weekend!

[Jenise]

Of all the wineries we visited in the Finger Lakes (which wasn't every one there, but as many as we could leisurely get to in three days), Ravines was the best overall winery to our west coast tastes.

I like Ravines as well.
Bubbly is usually my go-to with sushi, though Riesling is my second choice.
Tuna sashimi is ok with reds. As is eel. For broader Japanese food negimaki, tonkatsu, etc make easier matches.