Grillo: A Wine That Acts Like a Seasoning

This wine is mild and light.
It has a light texture.

It features nuances of citrus

and a distinct acidity.
It is, quite simply,
a white wine that pairs with anything.

It might be harder to find
ingredients that don't go with it.

Rather than just 'pairing,' it's more about
a stance of simply being there together.

It doesn't assert itself, but
it reliably sets the stage.

I think of it as a wine that acts like a seasoning.
It goes well with
almost any kind of seafood.



For chicken,
try a cream stew.

For pork or beef,
enjoy it with simple preparations

like salt and wasabi.
It is truly
a white wine that suits the Japanese palate.

Personally,
I highly recommend

the combination of shellfish and salt.
The sweetness of the shellfish.
The saltiness of the salt.

And then,
the acidity of the wine.
There is no way it wouldn't be a perfect match.
In spring,
wild vegetable tempura with salt.



In summer,
somen noodles.

(Surprisingly, it goes quite well.)
In autumn,
salt-grilled saury.

I think this
is the most delicious pairing.
In winter,
oysters with ponzu.

It works all year round.
As I write this,

honestly,

I feel a little excited.
My journey with wine
started here.