Rethinking the Norm: From Beer to Wine—A New Culinary Pairing

The long-held notion that “ramen goes best with beer” is quietly being redefined. A new and sophisticated pairing is emerging: ramen and wine. At first glance, the combination may seem mismatched. Yet, the diversity of ramen—from its richly layered broths to its array of toppings—surprisingly complements the nuanced flavors of fine wine.

Why Does It Work? — The Harmony of Umami and Acidity

Ramen broth is a complex symphony of umami, derived from ingredients like chicken, pork bones, seafood, and fermented miso. This depth of flavor—rooted in Japanese dashi and fermentation traditions—finds a natural resonance with wine’s acidity, fruitiness, and tannins.

Red wines, with their firm tannins, pair elegantly with the richness of tonkotsu (pork bone) broth. Meanwhile, white wines—brimming with crisp acidity—are a natural match for lighter, salt- or citrus-based broths such as shio or yuzu. For miso ramen, orange wines or natural varietals with bold fruit profiles offer an unexpected yet refined synergy.

Pairing Ramen with Elegance: A Guide by Flavor Profile

• Shio Ramen × Sauvignon Blanc: Accentuates the citrus notes of lemon and yuzu, while the wine’s minerality enhances the delicate saltiness of the broth.

• Tonkotsu Ramen × Pinot Noir: A light-bodied red with bright acidity brings a refreshing balance to the richness of the pork-based broth.

• Miso Ramen × Natural Orange Wine: The depth of fermentation in the miso is beautifully echoed by the bold fruit and subtle tannins of a well-crafted orange wine.

• Tori Paitan (Creamy Chicken Broth) × Oaked Chardonnay: A creamy mouthfeel and round body enhance the luxurious texture of the broth.

• Tantanmen × Rosé Sparkling Wine: The gentle effervescence and delicate sweetness reset the palate, tempering the dish’s spicy complexity.

A New Scene: Ramen Bars with a Wine Bar Soul

Reflecting this refined evolution, a growing number of ramen establishments are now curating full wine lists. Their interiors—stylishly lit and designed with the sensibility of a modern café or European bar—offer guests a relaxed yet elevated experience. At these “adult spaces,” patrons are invited to savor both ramen and wine at a leisurely pace.

Adding to this transformation, some ramen chefs now hold sommelier certifications, offering curated wine pairings alongside each dish. Ramen is no longer simply a late-night craving or casual meal—it has claimed its place as a true main course, deserving of thoughtful pairing and elegant presentation.

Global Momentum and New Possibilities

As ramen gains increasing popularity across Western markets, culinary innovation is following suit—especially through wine pairing. In cities like New York and Paris, ramen boutiques are drawing attention for their inventive collaborations with natural wines. From vegan ramen to truffle-infused reinterpretations, these creative variations pair beautifully with refined wine selections, elevating ramen from street food to modern gastronomy.

Summary: A Freer, More Enriching Culinary Culture

Some may still ask, “Wine with ramen—isn’t that a contradiction?” But today, dining is a personal and emotional experience, unbound by convention. Ramen has proven itself a versatile canvas, open to global reinterpretation.

So why not enjoy your next bowl with a wine glass in hand? Unpretentious, yet just a touch more refined—this new kind of ramen experience may add a moment of quiet luxury to the everyday.