There are many flavours to associate with wine in the case of sushi: salts, acidity, fat, smoothness, spiciness. White wine is to be preferred with fish, ideal?
Salty aspect of the soy sauce, spicy wazabi, acidity of marinated ginger, pasty side of rice and fresh fish. Just that. But whatever, the wines are so diverse, we can find wines that accompany them without too many problems! The iron contained in red wine and the iron contained in fish do not go well together, so a white wine is the first choice. The wine, when combined with sushi, should not be too soft to exist in the face of ginger, but not too tannic or aromatic to crush fish and rice. It's a real Japanese puzzle.
Whites such as Chablis de Bourgogne in their youth will marry well with sushi. The fat of this wine will go with fatty fish such as raw tuna and salmon. The wines of Pouilly-Fumé in the Loire, or Sancerre, will also go well with sushi. Finally, Pinot Noir d'Alsace, if you don't take it too fat, will be the ideal companion for sushi. If you really only live for red wine, the red wine of Anjou, in the Loire is the most appropriate. And then what? Sake! Sake!
The Japanese are the kings of rituals, symbols and ceremonies... Sushi is no exception! It takes no less than 10 years for an itamae chef to be recognized by his peers as mastering the art of sushi... With the sharpest knives in the world and being surrounded by fish, Japan has made this dish a national symbol and exported it... to us! It is therefore up to us to tell you with which wine to accompany it, if you do not opt for sake.