Red Burgundy is a Surprising but Perfect Pairing for Raw Fish

Amy Cavanaugh

Beer or sake may be the obvious pairings with sushi, but for Daisuke Utagawa of Sushiko in Chevy Chase, Md., the best complement to raw fish is a glass of Burgundy. 

The discovery came back in the 1980s, when Utagawa was at a party where the menu included seafood gumbo topped with freshly diced scallop sashimi and a bottle of red Burgundy.