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
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Powerful, tannic reds and heavily oaked wines. The salt and umami of the broth can accentuate their harshness and make the dish feel heavy.
When serving
Serve whites and orange wines at about 9–11 °C. A light red can be served around 13–14 °C to preserve its freshness.