In our September/October 2023 problem, Gene Zimmerman, co-owner of cocktail bar The Courtesy shares his favourite spots for grabbing a drink and chunk in Winter Park, Florida. Amongst his suggestions is Soseki, an intimate omakase restaurant with wine pairings curated by Michelin-awarded beverage director Benjamin Coutts. Coutts’ aim in pairing wine with sushi is “to showcase how the wines change all through the evolution of lighter to heavier sushi,” he says. To get a way of Soseki’s omakase expertise, Coutts shares a few of his go-to wine and sushi pairings.
Domaine Huet Pétillant Vouvray + Otsumami (Snacks)
Coutts like to start out the night with this glowing wine that showcases the flexibility and textures of Chenin Blanc. It entices with floral and yuzu aromas, whereas wealthy almonds fill the palate. “This charming sparkler with its shiny acidity and kiss of sweetness performs properly with the vinegars, spices, and fat related to 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 “delicate nostril and complicated texture assist assist the fragile flavors and textures with out overpowering.” Comprised of Melon de Bourgogne grapes, the Loire Valley white wine provides a bouquet of dried herbs, moist stone, citrus, and pear with a shiny and refreshing mineral-driven palate and an extended, fruity end. sokolin.com, $15.49
Movia Rebula + Hotate (Scallop) and Ama Ebi (Candy Shrimp)
“To play off the wealthy sweetness and delicate sea air flavors in uncooked shellfish, I lean towards richer white wine that has spent a while 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 as soon as in touch with the attractive sweetness of the nigiri.” shawnfinewine.com, $39.99
Foradori “Fontanasanta” Nosiola + Kamasu (Barracuda) and Akamutsu (Seaperch)
When having fun with fattier fish, similar to barracuda, Coutt says, “the flavors are normally enhanced with a kiss of fireplace.” To realize that, he pairs it with this white wine constructed from the traditional Trentino grape selection. “A full-bodied and textured mouthfeel with an electrical end helps the smoke-flecked pores and skin of the nigiri.” somegoodwine.com, $59.99
A Tribute to Grace Santa Barbara Highlands Winery 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 whereas the chutoro and otoro coax the brambly, earthy tones on this medium-bodied purple.” wine.com, $53.99
Fernando de Castilla Vintage Amontillado Sherry + Uni (Sea Urchin)
What higher match with buttery and briny uni than a dry, wealthy Amontillado sherry? Coutt prefers this bottle by Fernando de Castilla, a small, unbiased sherry home in Cádiz, Spain. “Each supply savory, umami flavors that complement one another extraordinarily nicely, balanced by the nutty end within the Amontillado and creamy texture of the uni.” spanishtable.com, $59.99
