Duca di Saragno Chianti Riserva is not a wine people reach for by accident. When you order it, you already know what you want from the evening. At Pinstripe Bar, the cocktail bar in Ubud that takes its wine list as seriously as its cocktail programme, that intention has an answer. The yakitori arrives glazed and lightly charred, the Chianti Riserva in Ubud follows, and the pairing does what a good pairing should. It makes the evening taste better than either element could manage alone.
What Makes Chianti Riserva the Right Wine for Yakitori
Chianti Riserva is not simply an aged Chianti. The Riserva designation requires a minimum of 24 months of ageing before release, which gives the wine additional structure, depth, and a savoury quality that a younger Chianti lacks. That extra time in the barrel softens the tannins just enough to make the wine approachable while keeping the backbone that food pairing demands.
Sangiovese, the grape behind Chianti Riserva, brings three specific qualities that suit grilled and glazed food. The first is high natural acidity, which cuts through sweetness without stripping it. The second is firm but not aggressive tannins, which bind to the proteins in grilled meat, making each bite feel cleaner. The third is an earthy, slightly smoky character that mirrors the char of a grill rather than competing with it.
A Japanese glaze amplifies each of these interactions. The soy and mirin reduction creates a lacquered, umami-rich coating that the wine’s acidity lifts without overwhelming. The sweetness of the glaze softens against the Sangiovese’s dryness. The smoke from the grill finds a natural counterpart in the Riserva’s aged earthiness. The result is a pairing where neither element dominates, and both arrive at the table better for the other’s presence.
A standard Chianti without the Riserva ageing works differently here. The additional depth and structure of the Riserva style are what make the pairing work at this level rather than simply coexisting.
The Yakitori at Pinstripe Bar
Yakitori sits in the Comptoir Bites section of the Pinstripe Bar menu. The dish is grilled chicken skewers finished with a Japanese glaze, and it is a simpler description than what arrives at the table.
The Japanese glaze is a reduction of soy and mirin that lacquers the chicken’s surface during grilling. The heat caramelises the sugars in the glaze and creates a bitter, charred edge beneath the sweetness, which is where the complexity of the dish actually lives. Beneath that, the chicken itself carries the gentle smokiness of an open grill. These are three distinct flavour layers in one skewer, sweet, smoky and savoury, and each one has a direct counterpart in the wine.
The dish’s format also suits the bar setting. Skewers arrive quickly, encourage sharing and allow the evening to move between bites and sips without the weight of a full plate. This is food designed to sit alongside a considered glass of something, and it earns its place in the pairing with every bite.
How to Order the Pairing at Pinstripe Bar
Duca di Saragno Chianti Riserva is available by the glass or by the bottle. A glass is the right starting point if the evening is still finding its shape. A bottle suits a table that has decided to stay and build a longer meal around the pairing.
The bar team at Pinstripe Bar can guide the ordering depending on pace and appetite. If the yakitori is the opening act, the Chianti Riserva works throughout the evening without requiring a wine change. If the table is building a broader spread from the Comptoir Bites section, the Bone Marrow sits naturally alongside the same glass, as the richness of roasted beef and chimichurri finds a match in the yakitori’s acidity and tannin structure. The East Java Oysters offer a contrasting direction for guests who want to move between lighter and richer courses before settling on the red.
There is no need to know the wine in advance. For guests interested in wine and food pairing in Ubud that goes beyond a generic recommendation, arriving with an open mind and letting the bar team guide the choice is the most rewarding approach.
The Setting That Makes It Worth an Evening
The wine and the food are the centrepiece, but the setting is what turns a pairing into an evening. Pinstripe Bar sits above the Valley of the Kings, with rice fields and jungle canopy visible from the open terrace. The 1930s-inspired interior of dark timber, warm candlelight and considered details creates an atmosphere that suits a slow, deliberate pairing meal better than most venues in Ubud.
The pace of the setting encourages the kind of attention that a glass of Sangiovese wine in Ubud rewards. There is no pressure to move quickly or clear the table. The evening is designed to extend, and the wine list and food menu are both built to support that intention.
On Fridays, live music under the Friday Night Live programme adds a layer of atmosphere that carries the evening forward after the plates are cleared. The combination of a considered pairing, a thoughtful setting and live music on a Friday evening is the version of Ubud nightlife that rewards planning.
Reserve Your Table at Pinstripe Bar
Duca di Saragno Chianti Riserva paired with yakitori at Pinstripe Bar makes for a straightforward evening, with nothing left to improvise. A wine bar in Ubud that carries Chianti Riserva by the glass and pairs it with food worth ordering is not common. Reserve your table and let the pairing do the rest.
