Detailed Information

Wine seminars are held every month at "Cotoshiere".
This is a fulfilling experience where you can enjoy the perfect pairing of three wines selected by our sommelier from around the world with dishes specially prepared by our chef for this occasion.
Chef Matsumori and Sommelier Kaku will discuss the appeal of this seminar, which can be enjoyed by both advanced wine enthusiasts and beginners alike.

 
"The Wine and Food Tasting Event" is a popular event where many participants book their next session after the seminar.

A different sommelier each month will select three wines from around the world to match the theme.

First, we'll introduce some wine trivia from a sommelier's perspective, including the history of the selected wines, anecdotes about the producers, grape varieties, and winemaking methods.

Afterward, you will savor a special lunch prepared by the chef, carefully paired with wine.

Sommelier Kaku, who made his seminar debut in March, was in charge of his favorite wine, "Merlot."

They showcased a wine that perfectly balanced three elements.

"First, we'll select something classic to establish a standard for taste. We chose from well-known regions and wineries as an introduction to pique their interest. Second, we'll select something familiar to Japanese people. For example, we'll choose wines from Japan or California where Japanese people make the wine locally. Finally, with the hope that they'll leave with a lasting impression, we'll select wines from unusual regions or those employing distinctive winemaking methods, offering new discoveries."

Sommelier Kaku says he has clear selection criteria and hopes that these three different types of wines will serve as an opportunity for people to discover their favorite wines or as a guide when searching for wine.

Chef Matsumori creates dishes that pair well with wine, finding elements that connect wine and food, such as regional cuisine from the grape-growing region or the area where the winery is located. For example, when pairing wines from Argentina or New Zealand, he uses local ingredients.

"When the sommelier changes, the approach to the dishes naturally changes as well. When we have a seasoned sommelier, we often create classic, traditional dishes, but when we have a younger sommelier, they tend to want to create original dishes that incorporate modern elements into classic ones, which is a great source of inspiration for me."

Each time, the chef and sommelier hold thorough discussions to ensure that guests can enjoy truly delicious wine and cuisine.

This event will allow you to naturally acquire wine knowledge, and we hope you will experience the feeling of a whole new world of wine opening up to you.
 

　
　

(Vol.3) Expressing everyday gratitude through special dishes

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(Vol. 5) A new tea experience that engages all five senses >