Wine advice so I don\'t look like a tool
 

A few of my friends and I are going out to a hibachi place for dinner tomorrow night and it's BYOB. I wanted to bring along a bottle of wine to have with dinner but I don't know the first thing about wine.

I'm looking for a bottle in the $15-$20 range that would go well with hibachi (rice, chicken, shrimp, beef). I'd prefer a white wine because I'm not a fan of red but is white appropriate for the type of food?

Re: Wine advice so I don\'t look like a tool
 

The first rule of pairing wine with food is to always drink a wine you like. If you don't like red wine, don't drink it. If you want to have a cabernet with chicken, go right ahead. That said, people usually try to pair strongly flavored food with strongly flavored wine and delicate food with delicate wine so that neither dominate. Hibachi is food with strong flavor, so you'd probably want to think about a full bodied white wine. You can ask someone at the wine store about something meeting those criteria, but you could be just fine looking for a Chardonnay you enjoy. If you want to be a little more adventurous, you could try a Viognier, but a great one is someone more difficult to find in that price range.

Re: Wine advice so I don\'t look like a tool
 

First, I would suggest saki. Failing that, I would skip the wine, and suggest a Japanese beer, such as Kirin Ichiban.

Re: Wine advice so I don\'t look like a tool
 

white would be ok with this

quick rule for some situations - white meat - white wine, red meat - red wine

by no means is this solid and there are some exceptions....bottom line always drink something u like...u dont have to be completely proper about it 24/7

Re: Wine advice so I don\'t look like a tool
 

I'd consider a Pinot Gris, or even a good dry Riesling. Those are usually good pairings with spicy/Asian foods, IMO.

Re: Wine advice so I don\'t look like a tool
 

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First, I would suggest saki. Failing that, I would skip the wine, and suggest a Japanese beer, such as Kirin Ichiban.

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This is good advice.

Re: Wine advice so I don\'t look like a tool
 

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First, I would suggest saki. Failing that, I would skip the wine, and suggest a Japanese beer, such as Kirin Ichiban.

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This is good advice.

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I agree with these 2. I'd also suggest you call ahead and make sure they'll be able to provide refrigeration for the beer. And if it's your saki, how will they warm it?

Re: Wine advice so I don\'t look like a tool
 

If everyone will be eating different meals, I would suggest either a Pinot Noir if you like red, Reisling if you prefer white. These are versatile wines.

Heavier wines like Chardonnay or Cabernet may not only overpower the dishes, they may actually clash and cause a less positive dining experience.

Re: Wine advice so I don\'t look like a tool
 

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And if it's your saki, how will they warm it?

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Yuck.

Re: Wine advice so I don\'t look like a tool
 

[ QUOTE ]
First, I would suggest saki. Failing that, I would skip the wine, and suggest a Japanese beer, such as Kirin Ichiban.

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Excellent advice. I would skip sake for now, it's too easy to get a bottle you won't like. Kirin, Sapporo, Asahi, etc. are all great ideas.