At the table

Ramen

A fresh, supple and flavorful wine to follow the broth’s umami without weighing down the bowl.

The pairing

Why it
works.

Ramen is a balancing act between broth, fat, salt and umami. Depending on the recipe, you may also find pork, mushrooms, miso, seaweed, egg or chili. The wine therefore needs enough freshness to cleanse the palate while also having enough character not to disappear behind the broth.

A light broth favors fresh whites and sparkling wines. With miso ramen or a richer broth, a textured white, a delicate orange wine or even a very supple red can work. If the bowl is spicy, favour fruit even more and avoid pronounced tannins.

In practice

With ramen, match the wine to the broth rather than the noodles. The richer and more umami the broth, the more texture and character the wine can have — but freshness must always be present.

In the glass