Vegetable Tempura & Wine Pairing

Côte de Beaune, typically made from Pinot Noir, showcases bright red fruit notes like cherry and raspberry, which can beautifully offset the earthy, subtle sweetness of the bamboo shoots. The wine’s vibrant acidity cuts through the light oiliness of the tempura, refreshing the palate with each bite. Additionally, the silky texture and refined tannins of Côte de Beaune enhance the delicate nature of the dish without overwhelming it.

The light, crispy batter of the tempura works well with the tender, earthy flavour of the bamboo shoots, while Pinot Noir’s bright acidity and red fruit notes, such as cherry and raspberry, provide a refreshing counterpoint. The wine's subtle herbal and floral undertones enhance the natural sweetness of the bamboo shoots, creating a harmonious balance. Additionally, the silky texture of Pinot Noir pairs nicely with the crispy tempura without overpowering it.

White Hermitage, typically made from Marsanne and Roussanne grapes, offers rich, textured profiles with notes of stone fruits, honey, and floral undertones. This richness beautifully mingles with the tender, earthy flavour of the bamboo shoots, while the tempura’s light, crispy batter provides a delightful contrast in texture. The wine's moderate acidity cuts through the oiliness of the tempura, refreshing the palate and enhancing the dish's delicate taste. Additionally, the subtle mineral qualities of White Hermitage can resonate with the natural earthiness of the bamboo shoots.

The crisp, fried shiso leaves, with their distinct herbal and slightly minty notes, are beautifully complemented by the wine’s bright acidity and green fruit characteristics. Grüner Veltliner’s hints of green apple, lime, and white pepper enhance the fresh, aromatic qualities of the shiso, while its minerality adds depth to the pairing. The wine’s refreshing nature cuts through the light oiliness of the tempura, making each bite feel vibrant and lively.

The crisp, fried shiso leaves, with their distinct herbal, slightly peppery, and minty notes, work wonderfully with the wine’s bright acidity and zesty citrus characteristics. Sauvignon Blanc often features notes of green apple, lime, and gooseberry, which enhance the fresh, aromatic qualities of the shiso while providing a refreshing contrast to the tempura's light oiliness. The wine’s herbal undertones mirror the flavours of the shiso, creating a harmonious connection between the two.

Koshu, a Japanese white wine, typically exhibits delicate floral aromas and subtle notes of citrus, peach, and minerality. These characteristics beautifully complement the fragrant, slightly herbal, and minty profile of the fried shiso leaves. The wine's bright acidity cuts through the light oiliness of the tempura, keeping the palate refreshed. Additionally, Koshu's clean, crisp finish enhances the fresh, vegetal qualities of the shiso.

The crisp, fried green beans provide a delightful crunch, while Sauvignon Blanc’s bright acidity and zesty citrus notes, such as lime and grapefruit, elevate the fresh, green taste of the beans. The wine's herbal undertones echo the natural earthiness of the green beans, creating a harmonious balance. Additionally, the refreshing character of Sauvignon Blanc cuts through the light oiliness of the tempura, cleansing the palate with each bite.

Koshu, a Japanese white wine, typically features delicate floral aromas and subtle notes of citrus and stone fruits. These flavours beautifully enhance the fresh, earthy taste of the green beans while adding a refreshing layer of complexity. The wine's bright acidity cuts through the light oiliness of the tempura, cleansing the palate and making each bite feel light and invigorating. Additionally, the wine's minerality resonates with the natural crunch of the tempura.

The light, crunchy texture of the tempura beautifully contrasts with Grüner Veltliner’s vibrant acidity and notes of green apple, lime, and white pepper. These fruity and herbal characteristics enhance the natural earthiness of the green beans, adding depth to the overall flavour profile. The wine’s refreshing nature also cuts through the light oiliness of the tempura, making each bite feel light and invigorating.

Koshu, a Japanese white wine, is known for its delicate floral aromas and subtle notes of citrus and stone fruits. These refreshing flavours beautifully enhance the light, crispy texture of the okra tempura, while the wine’s bright acidity balances the dish's richness. The mineral undertones of Koshu resonate with the earthy characteristics of the okra, creating a harmonious interplay between the two. This pairing allows the natural sweetness of the okra to shine.

The crispy, light texture of the tempura works beautifully with the bright acidity and zesty citrus notes found in Sauvignon Blanc, enhancing the natural freshness of the okra. The wine’s herbaceous undertones, often reminiscent of grass and green bell pepper, resonate with the earthy, slightly grassy flavours of the okra, creating a harmonious connection. Additionally, Sauvignon Blanc's refreshing character cuts through the oiliness of the fried coating, ensuring that each bite feels light and invigorating.

The crispy, golden-brown texture of the tempura beautifully contrasts with the wine’s lively acidity and vibrant flavours of green apple and citrus. These fruity elements enhance the natural sweetness of the okra, while Grüner Veltliner’s characteristic notes of white pepper and fresh herbs echo the vegetable's earthy profile. This aromatic complexity adds depth to the pairing. Furthermore, the wine's refreshing quality cuts through the richness of the fried coating, allowing the dish to maintain its lightness.

The bubbles in sparkling wine, whether it's Champagne, Prosecco, or a local sparkling varietal, provide a refreshing effervescence that cuts through the light, crispy batter of the tempura. The wine's bright acidity complements the fresh, earthy notes of the asparagus, while its fruity undertones, often featuring hints of apple, pear, or citrus, enhance the overall taste experience. Additionally, the crisp texture of the sparkling wine balances the richness of the frying, making each bite feel light and vibrant.

The crispy, delicate texture of the asparagus tempura is beautifully complemented by Fino Sherry's dry, crisp profile and its distinctive notes of almonds and green olives. The sherry's bright acidity cuts through the light oiliness of the tempura, ensuring each bite feels light and invigorating. Additionally, the herbal and slightly briny characteristics of Fino Sherry enhance the natural grassy and nutty flavours of the asparagus, creating a delightful synergy.

Pairing Asparagus Tempura with Koshu, a delicate Japanese white wine, is an excellent choice. Koshu’s light body, crisp acidity, and subtle flavours of citrus, pear, and white flowers harmonize beautifully with the fresh, earthy character of the asparagus. Its minerality and gentle acidity cut through the tempura’s fried batter, keeping the pairing light and refreshing. The wine’s clean, subtle fruit notes enhance the natural flavours of the asparagus without overpowering them, while its smooth, dry finish balances the richness of the tempura.

A dry Muscat’s floral aromas and hints of stone fruit contrast with the earthy, green notes of the asparagus, creating a delightful interplay. While Muscat is often known for its sweetness, a dry version brings bright acidity that cuts through the light, crispy tempura batter, balancing its richness. The wine’s subtle fruitiness, with notes of peach and apricot, enhances the fresh, vegetal flavours of the asparagus without overwhelming it.

airing Asparagus Tempura with a Grüner Veltliner is a perfect match, as the wine’s fresh, crisp qualities complement the unique flavours of asparagus. The light, crunchy batter of the tempura contrasts with the Grüner Veltliner’s bright acidity, while its herbaceous and green vegetable notes mirror the earthiness of the asparagus. Grüner Veltliner also offers subtle hints of white pepper and citrus, which enhance the tempura’s delicate flavours and cut through any oiliness, refreshing the palate.

Côte de Beaune, made from Pinot Noir, presents a bouquet of vibrant red fruit flavours, such as cherry and raspberry, which beautifully accentuate the earthy, umami richness of the shiitake mushrooms. The wine’s refreshing acidity cuts through the crispy batter, ensuring that each bite remains light and invigorating. Moreover, the wine's nuanced notes of spice and herbal complexity enhance the overall flavour profile, enriching the experience. This pairing invites you to savour the elegant interplay between the luscious Pinot Noir and the delectable shiitake tempura.

The crispy texture and earthy umami profile of the shiitake mushrooms find a wonderful counterpart in the bright red fruit notes of Pinot Noir, such as cherry and plum. The wine's soft tannins and vibrant acidity work together to balance the richness of the tempura, refreshing the palate with each bite. Additionally, the subtle herbal and floral undertones of Pinot Noir enhance the natural depth of the mushrooms, creating a harmonious interplay of flavours.

White Hermitage, typically crafted from Marsanne and Roussanne grapes, is known for its rich, full-bodied profile and notes of stone fruits, honey, and subtle spices. These flavours beautifully enhance the earthy umami of the shiitake mushrooms while complementing the crispy texture of the tempura. The wine’s bright acidity cuts through the richness of the batter, refreshing the palate with each bite. Additionally, the minerality and complexity of White Hermitage add depth to the pairing.

The crispy texture of the tempura beautifully contrasts with the fresh, clean profile of an unoaked Chardonnay, which typically showcases vibrant fruit notes like green apple and pear. These bright flavours enhance the earthy, umami characteristics of the shiitake mushrooms, allowing their natural depth to shine through. The wine's crisp acidity cuts through the richness of the tempura batter, refreshing the palate with each bite. Additionally, the mineral undertones in the Chardonnay echo the earthy notes of the mushrooms, creating a harmonious interplay.

The earthy umami notes of the shiitake mushrooms beautifully align with the nutty and complex profile of Amontillado, featuring hints of dried fruits, almonds, and subtle spices. The richness of the tempura batter pairs seamlessly with the sherry’s smooth, velvety texture, while its crisp acidity cuts through the oiliness of the fried mushrooms, keeping each bite light and invigorating.

he crispy tempura, with its earthy umami notes from the shiitake mushrooms, finds a perfect partner in the Oloroso’s complex profile, which boasts deep nutty characteristics and layers of dried fruit, caramel, and spice. The full-bodied nature of the Oloroso beautifully matches the tempura’s richness, while its lively acidity slices through the fried batter, refreshing the palate with each bite. The sherry’s robust character accentuates the savoury essence of the mushrooms, adding depth and intrigue to the pairing.

The crispy, delicate texture of the lotus root tempura complements the rich, full-bodied profile of White Hermitage, which is typically made from Marsanne and Roussanne grapes. With its notes of stone fruits, honey, and subtle floral undertones, the wine enhances the earthy sweetness of the lotus roots, while its bright acidity cuts through the light oiliness of the tempura. Additionally, the wine’s mineral qualities resonate with the natural crunch of the lotus root.

The crispy texture and subtle sweetness of the lotus root tempura work well with the bright red fruit flavours of Pinot Noir, such as cherry and raspberry. The wine's lively acidity helps cut through the light oiliness of the tempura, refreshing the palate with each bite. Additionally, the soft tannins and earthy undertones of Pinot Noir complement the lotus root’s natural flavours.

Côte de Beaune, primarily made from Pinot Noir, features bright red fruit notes like cherry and raspberry, which provide a lovely contrast to the crispy, earthy sweetness of the lotus root. The wine’s vibrant acidity helps cut through the light oiliness of the tempura, cleansing the palate with each bite. Additionally, the subtle complexity and soft tannins of Côte de Beaune enhance the dish without overwhelming it, allowing the natural flavours of the lotus root to shine through.

White Hermitage, typically made from Marsanne and Roussanne grapes, showcases rich, textured profiles with notes of stone fruits, honey, and floral undertones. These elements beautifully interact with the natural sweetness of the crispy carrot tempura, bringing out the earthy flavours of the carrots while adding depth to the overall experience. The wine’s bright acidity cuts through the light oiliness of the tempura, refreshing the palate with each bite. Additionally, the subtle minerality of White Hermitage complements the root vegetable flavours of the carrots.

Pairing Carrot Tempura with Côte de Beaune Red is an excellent choice that enhances the natural sweetness of the carrots while adding depth to the dish. The Côte de Beaune, primarily made from Pinot Noir, features bright red fruit flavours such as cherry and raspberry, which beautifully highlight the sweet, earthy notes of the crispy carrot tempura. The wine’s lively acidity cuts through the oiliness of the tempura, refreshing the palate with each bite. Additionally, the subtle herbal and spice notes in Côte de Beaune add an intriguing layer to the overall flavour profile, enriching the dish without overwhelming it.

The natural sweetness of the crispy carrot tempura is enhanced by the bright red fruit notes of the Pinot Noir, such as cherry and raspberry. The wine’s lively acidity effectively cuts through the oiliness of the tempura, keeping the palate refreshed. Additionally, the soft tannins and subtle herbal undertones of Pinot Noir add depth to the overall experience, creating a harmonious interplay between the wine and the dish.

The sparkling wine's bright acidity and bubbles help cleanse the palate between bites, cutting through the light greasiness of the fried batter. Cava’s citrus and green apple notes complement the subtle flavours of the vegetables, enhancing their freshness without overpowering the tempura's delicate crispiness. This pairing provides a lively balance of textures and flavours.

Prosecco is a delightful match for vegetable tempura. Its light, fruity profile, with notes of pear, apple, and citrus, adds a refreshing brightness to the dish, while the gentle bubbles help cleanse the palate from the tempura's fried texture. The wine’s natural sweetness balances the savoury and delicate flavours of the vegetables, creating a crisp, uplifting combination. Prosecco’s lively effervescence enhances the tempura’s airy crunch, making it an ideal pairing for this light and crispy dish.

Franciacorta, Italy's renowned sparkling wine made in the traditional method, pairs beautifully with vegetable tempura. The crisp, refreshing bubbles cut through the light, fried batter of the tempura, balancing the dish. Its high acidity and lively effervescence cleanse the palate after each bite, enhancing the delicate flavours of the vegetables. The toasty, nutty notes often found in Franciacorta work well with the tempura's subtle umami, while its fresh citrus and green apple nuances bring out the sweetness in the vegetables.

Sauvignon Blanc's zesty acidity and fresh herbaceous notes, often with hints of lime, green apple, and tropical fruits, provide a refreshing contrast to the crisp, fried batter. The wine's vibrant flavours help brighten the tempura, while its natural acidity cuts through the oiliness, keeping the palate feeling light. A Sauvignon Blanc from regions like Marlborough or the Loire Valley would work particularly well, complementing both the vegetables and the crunchy texture.

Tempura Donburi, a Japanese dish of crispy, deep-fried shrimp, vegetables, or fish served over rice with a savoury-sweet sauce, pairs beautifully with an off-dry Riesling. The wine’s balanced sweetness and acidity enhance the flavours of the tempura, with its fruity notes complementing both the savoury and slightly sweet elements of the batter and sauce. The Riesling’s acidity cuts through the oiliness of the fried tempura, refreshing the palate with each bite, while its subtle petrol notes add a layer of complexity.

Amontillado, known for its nutty, complex profile and hints of dried fruits, works wonderfully with the natural sweetness and creamy texture of the sweet potato. The wine's rich, velvety body enhances the comforting flavours of the tempura, while its acidity cuts through the dish's richness, ensuring each bite feels balanced and refreshing. Additionally, the subtle notes of caramel and spice in Amontillado echo the earthy sweetness of the sweet potato.

Dry Oloroso, known for its robust profile and nutty, deep caramel notes, complements the natural sweetness and creamy texture of the sweet potato tempura. The wine’s full-bodied nature and rich mouthfeel enhance the comforting flavours of the tempura, while its acidity helps cut through the light oiliness, keeping each bite vibrant and refreshing. Additionally, the hints of dried fruit and spices in the Oloroso resonate beautifully with the sweet potato, adding depth to the overall pairing.

The crispy exterior of the tempura envelops the naturally sweet and creamy interior of the sweet potato, offering a delightful contrast in texture. The unoaked Chardonnay, known for its lively acidity and bright notes of green apple and citrus, cuts through the richness of the tempura, refreshing the palate with each bite. This wine’s crispness elevates the dish, highlighting the sweet potato's earthy undertones while allowing its natural sweetness to shine. Additionally, the subtle mineral character of the Chardonnay enhances the overall experience, adding a layer of complexity that makes each sip and bite feel exciting.