Wine has a lot of rules of unknown origins. One of the most common wine myths is that you should only drink white wine with seafood. Firstly, you should drink whatever you feel like drinking. And secondly, if you’re keen on pairing a wine with seafood there are plenty of reds that fit the bill. The versatile pinot noir, the star of France’s Burgundy region, is chief among them.
Bluefin & Burgundy is doing the important (and delicious) work of busting the white wine and seafood myth. It’s pairing respected sushi chef Toshi Oe – who was most recently cooking omakase (“chef’s choice”) meals at Masuya in the CBD – with the gun sommeliers at Woollahra’s Wine Library for two Sundays filled with sushi and wine.
The eight-course menu will feature sushi staples including bluefin tuna, eel maki, wagyu beef and sashimi. Optional add-ons include cheese and caviar. On the wine side, it’s a choose-your-own-adventure of wines by the glass or the bottle. Select your tipple from a selection of burgundies curated by The Wine Library’s sommeliers. Burgundy pinots are the main focus, but chardonnay (the region’s famous white wine) will also make an appearance. Bookings run for nearly three hours and there are a range of sittings to choose from on July 19 and 26.