Poke (POH-kay) took over as “the healthy lunch” in every city a few years ago, and I have opinions about what to drink with it. Wine surprisingly works, but so do other things.
What Poke Actually Is
Raw fish (usually tuna or salmon), cubed, marinated in sesame oil, soy sauce, and various seasonings. Served over rice with toppings – seaweed, avocado, cucumber, edamame, that crunchy onion stuff.
The flavors are: briny from the fish, salty from the soy, nutty from sesame, fresh from the vegetables. Sometimes spicy if there’s sriracha or other heat.
It’s light but flavorful. The pairing needs to match that balance.
Wine Options
Dry Riesling: My top pick. The high acidity cuts through the sesame richness, and there’s something about Riesling’s floral notes with raw fish that works. German Kabinett Trocken is ideal.
Grüner Veltliner: Austrian white with a peppery, green character. Handles the wasabi and ginger that often appear in poke.
Albariño: Spanish coastal white with citrus and saline notes. The oceanic quality matches well with seafood.
Sparkling wine: Brut Champagne or Cava. The bubbles cleanse your palate between bites, and the acidity works with the soy.
Rosé: Dry Provençal style, served cold. Light enough not to overwhelm, refreshing, food-friendly.
Non-Wine Options
Beer: Light Japanese lager (Asahi, Sapporo) is probably the most authentic pairing. Crisp, clean, refreshing.
Sake: Obviously. A light, slightly sweet Junmai with chilled poke is excellent. This might be the “right” answer.
Iced tea: For when you’re having poke at your desk at noon and wine isn’t appropriate. Cold green tea works surprisingly well.
What Doesn’t Work
Red wine. Just no. The raw fish and soy and red wine combination is unpleasant. I’ve tried because I was curious. Skip it.
Heavy oaky whites. Butter-bomb Chardonnay overwhelms the delicate fish flavors.
Sweet wines. The soy sauce and sweetness clash.
By Poke Style
Classic Hawaiian (sesame, soy, seaweed): Riesling or Japanese lager.
Spicy tuna (with sriracha or spicy mayo): Off-dry Riesling to cool the heat, or beer.
Salmon with avocado: Grüner Veltliner or rosé. The creamy avocado wants something with good acidity.
Citrus-heavy preparations: Sparkling wine or Albariño. The brightness matches.
Practical Reality
Most of the time I eat poke, it’s from a counter-service place during a workday. I’m not pairing wine, I’m drinking water or iced tea.
But for a proper poke dinner at home or at a restaurant with a wine list: Riesling. That’s my default recommendation. Or sake if available. Either will make the poke taste better.
