05 May Wine for Sushi: The Vision Behind Xander Soren Wines

Many people assume that sushi automatically calls for sake. But wine can be just as compelling at the table. In fact, many white wines and lighter-bodied reds – wines that emphasize freshness, balance, and restraint, rather than power – pair beautifully with sushi. That philosophy became the inspiration behind Xander Soren Wines, a project built around the idea that California Pinot Noir can be crafted specifically for Japanese cuisine.

I recently attended a preview of Xander Soren Wines’ newest releases, featuring their first-ever Chardonnays, alongside the 2021 Pinot Noirs. The wines debuted in Japan on March 2, 2026, and became available in the U.S. on April 2, 2026. The tasting took place over a carefully curated sushi menu at MICHELIN-starred, hard-to-get-a-reservation-at restaurant Morihiro, and showcased how these wines interact with texture, umami, and precision.

Inspired by Japanese Cuisine

Founder Xander Soren did not begin in wine. Before launching the winery, he spent more than two decades at Apple, contributing to the development of products such as GarageBand, iTunes, and the iPod. His frequent travels to Japan sparked a deep appreciation for the country’s culture and cuisine.

At sushi counters, he noticed something unexpected. Instead of sake, many diners were drinking Burgundy. When he asked chefs and sommeliers about California wines, the response was consistent – they would tell him that California wines were too big, too fruity, and too alcoholic for delicate dishes. This observation became a catalyst.

Xander, with winemaker Shalini Sekhar, set out to craft wines defined by elegance, acidity, and nuance. He set out to make wines that could pair perfectly with sushi and kaiseki-style cuisine. He started his small passion project with a few hundred bottles of a Pinot Noir blend in 2012 and has grown steadily ever since. He launched commercially in 2019 and has grown production from 400 bottles to 800 cases today. The winery officially launched in Japan in 2023 and in the United States in 2024. Today the wines are poured at top restaurants in both countries, including SingleThread, n/naka, Nisei, and leading sushi destinations in Japan.

Built for the Table

Both Xander Soren and Shalini Sekhar share musical backgrounds and that influence shows in their approach to the wines. The wines are composed and built around rhythm and balance. This begins with the vineyard selection. They seek cooler sites along the Central Coast and Sonoma Coast. These are vineyards where the grape ripen slowly and acidity naturally develops. Once the fruit is chosen, the winemaking decisions are guided by the objective to maintain freshness with lower alcohol, bright acidity, subtle texture, and precision over power. In summary, these are food-friendly wines.

Xander Soren 2025 Rosé

The rosé represents an evolution of the winery’s style. First made from saignée, it is now produced using a combination of saignée and direct press methods. Sourced from fruit from the Sta. Rita Hills, one portion is bled from red wine fermentation, while another is gently destemmed and left overnight to develop color before pressing. The result is a rosé with color, structure, acidity, and texture. We enjoyed the wine on its own but then paired it with Gomadare Tofu and Carpaccio.

It was substantial enough to pair with richer seafood and Gomadare Tofu while remaining precise and refreshing with the Carpaccio.

The First Xander Soren Chardonnays

The 2024 vintage marks the winery’s first Chardonnay releases. The grapes were sourced from two cool-climate vineyards in the Sta. Rita Hills. The 2024 Xander Soren Santa Barbara saw approximately 25% new oak and the 2024 Habari Chardonnay saw 10% new oak. Both wines lean toward minerality and tension rather than richness, making them natural companions for sushi.

Served with Makogarei (flounder), Sayori (cod), and Ika (squid) nigiri, I found the minerality and subtle oak of the Habari Chardonnay to pair with the delicate flounder and cod. But the slightly richer Xander Santa Barbara was a perfect match with the squid.

Expressions of 2021 Pinot Noir

With five different Pinot Noir bottles, it was easy to see how different wines interact with specific dishes.

The 2021 Olivet Lane Pinot Noir was an excellent pairing with Akami and Chuutoro whereas the 2021 Sanford & Benedict Pinot Noir has a little more intensity to match with the kurumadebi (shrimp) and uni.

The 2021 Yuki Pinot Noir from the West Sonoma Coast paired with the Toro Tartare whereas the 2021 Xander Santa Barbara Pinot Noir worked well with the Kamonasu (eggplant) agedashi and Anago Tempura with curry powder.

To finish the meal, the 2021 Ludeon, a blend of three Central Coast vineyards and Xander’s black label wine, was paired with Wagyu and mushrooms, Sakura ebi rice, and miso soup.

The progression of the wines demonstrated a simple principle: when wines are crafted with restraint, they become flexible partners at the table.

Wine and Sushi

Wine and sushi are not an unlikely pairing. When wines emphasize freshness, balance, and nuance, they can enhance delicate flavors in the same way sake does. The key is restraint. This idea sits at the center of Xander Soren Wines. From Pinot Noir to their first Chardonnay releases, the wines are designed not to dominate the dish, but to support it.