Japanese

Tempura Platter

fried • light batter • crispy

Also known as: assorted tempura, vegetable and shrimp tempura

About the Dish

Tempura Platter is a japanese fried that leans on fried, light batter, crispy. We look for bottles that respect the texture and seasoning without drowning the dish.

Our goal: keep the fried feel intact while adding lift from Grower Brut Champagne.

Top Pour:  Grower Brut Champagne

Crisp bubbles and high acid cut through light, crispy batter perfectly.

Body: lightAcidity: highSweetness: dry

Why it works

  • High acidity cuts through fatty fish and rice seasoning.
  • Autolytic notes echo soy and nori savoriness without dominating.

Signature aromas

lemon zestbriochechalk

Bottle inspiration

Chartogne-Taillet Sainte Anne Brut NV

Champagne, France • splurge

Lemon curd, biscuit, and chalky minerality with fine mousse.

Pairing Playbook

Solid Alternates

Crémant — Body: lightCrémant — Acidity: highCrémant — Sweetness: dryGetariako — Body: lightGetariako — Acidity: highGetariako — Sweetness: dry

FAQ

What wine pairs best with Tempura Platter?
Grower Brut Champagne is our first pour because Crisp bubbles and high acid cut through light, crispy batter perfectly..
Are there budget-friendly alternatives for Tempura Platter?
If Grower Brut Champagne is out of reach, grab Crémant d'Alsace—it shares the same structure and keeps the food in focus.
Which wines should I avoid with Tempura Platter?
Skip styles like tannic reds, heavy oaked wines—they fight the seasoning or overwhelm the dish.
What if I want a non-alcoholic pairing for Tempura Platter?
Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.

Skip These Bottles

tannic redsheavy oaked wines

Explore Related Styles

These bottles share structural traits with Grower Brut Champagne. Great options when the shelf is bare.