Wine pairing trends highlight seasonal versatility and chilled red varieties

New gastronomic trends are highlighting the versatility of wine pairings across different seasons and cuisines. In Brasília, the Haná restaurant is promoting the pairing of Japanese cuisine with various wine profiles. Recommendations include Sauvignon Blanc for white fish and seafood, Chardonnay or rosé for salmon, and Riesling for spicy dishes or ceviche. For warmer Japanese dishes like yakisoba or mushroom-based recipes, lighter red wines such as Pinot Noir and Gamay are suggested, while sparkling wines are noted for balancing the fat in fried items like tempura.

Simultaneously, a trend toward serving red wine chilled is gaining popularity during warmer months. Sommelier Anna Dolgushina notes that lighter-bodied, juicy reds like Gamay, Pinot Noir, Dolcetto, and Syrah are ideal for slight chilling. This approach helps manage alcohol perception and provides a refreshing experience. Experts also clarify that the traditional ‘room temperature’ for red wine was historically cooler (16-18°C) than modern indoor temperatures, suggesting that most red wines benefit from brief refrigeration before serving.