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(Vol. 7) Three wines to use as a guide when making your selection.
"Wine and Food Enjoyment Event" held on November 15, 2019
Cotoshiere's wine seminar, held once a month, is a popular event with a constant stream of repeat attendees.
We propose a pairing that is the opposite of the usual approach to wine and food pairings in restaurants: a sommelier selects wines to match the theme, and a chef creates dishes to complement those wines.
In this session, sommelier Naka and chef Kawamoto, who will be leading the seminar, will discuss the thoughts and commitments they want to convey through the event.
We propose a pairing that is the opposite of the usual approach to wine and food pairings in restaurants: a sommelier selects wines to match the theme, and a chef creates dishes to complement those wines.
In this session, sommelier Naka and chef Kawamoto, who will be leading the seminar, will discuss the thoughts and commitments they want to convey through the event.
Here are three wines to help you choose from.
At our "Wine and Food Enjoyment Event," we set a theme for each event and provide three types of wine selected by our sommelier from around the world.
First, our sommelier will introduce you to fascinating stories behind the wines, including their origins, wineries, and the characteristics of the grapes used.
Following that, you can enjoy a special lunch prepared by the chef, making for a truly fulfilling experience.
"When selecting three wines, the most important criterion I look for is that even wines made from the same grape variety can have vastly different flavors depending on the land and climate in which the grapes were grown," says Sommelier Naka.
"Just as the climate differs between Hokkaido and Okinawa in Japan, the climate varies from region to region within a country. For example, even with the same grape variety, if grown in a warmer climate, the grapes ripen, develop a stronger aroma, and produce a rich, full-bodied flavor. Conversely, if grown in a colder region, the taste becomes crisp and refined. By using the same grape variety as a clear standard, customers can imagine the taste when they visit a wine shop by looking at the grape variety and region. I hope this will allow them to enjoy wine as part of their lifestyle."
Another highlight of this seminar is the special one-day-only menu featuring dishes paired with wine.
"Since this seminar is all about wine, I'd like to create dishes that are a little different from what we usually serve at Cotoshière, to complement the wine," says Chef Kawamoto, who is in charge of the cuisine.
"We ask our sommelier about the wine's taste and origin, and then combine it with regional dishes and ingredients from the same region that pair well with it. It's an original dish that combines regional cuisine with restaurant-quality elements."
In previous seminars, Chef Kawamoto showcased his unique skills by presenting dishes not usually served at the restaurant, such as rabbit dishes, chicken braised in red wine, foie gras Mont Blanc, and a combination of scallops and prosciutto.
One of the reasons our seminars are so well-received is that the instructor changes each time to match the theme, giving each session a unique atmosphere and content.
In addition to the three wines I've selected, I also recommend wines that pair well with everyday ingredients.
"Sauvignon Blanc grapes have notes of lemon, lime, and herbs, so they pair well with fish dishes like sashimi and grilled fish, especially when you squeeze sudachi or lemon over them. I hope you'll enjoy wine not only at the restaurant but also at home, and that this seminar will help you grow to love wine even more."
Please look forward to hearing what kind of wine stories we'll be discussing in November.
First, our sommelier will introduce you to fascinating stories behind the wines, including their origins, wineries, and the characteristics of the grapes used.
Following that, you can enjoy a special lunch prepared by the chef, making for a truly fulfilling experience.
"When selecting three wines, the most important criterion I look for is that even wines made from the same grape variety can have vastly different flavors depending on the land and climate in which the grapes were grown," says Sommelier Naka.
"Just as the climate differs between Hokkaido and Okinawa in Japan, the climate varies from region to region within a country. For example, even with the same grape variety, if grown in a warmer climate, the grapes ripen, develop a stronger aroma, and produce a rich, full-bodied flavor. Conversely, if grown in a colder region, the taste becomes crisp and refined. By using the same grape variety as a clear standard, customers can imagine the taste when they visit a wine shop by looking at the grape variety and region. I hope this will allow them to enjoy wine as part of their lifestyle."
Another highlight of this seminar is the special one-day-only menu featuring dishes paired with wine.
"Since this seminar is all about wine, I'd like to create dishes that are a little different from what we usually serve at Cotoshière, to complement the wine," says Chef Kawamoto, who is in charge of the cuisine.
"We ask our sommelier about the wine's taste and origin, and then combine it with regional dishes and ingredients from the same region that pair well with it. It's an original dish that combines regional cuisine with restaurant-quality elements."
In previous seminars, Chef Kawamoto showcased his unique skills by presenting dishes not usually served at the restaurant, such as rabbit dishes, chicken braised in red wine, foie gras Mont Blanc, and a combination of scallops and prosciutto.
One of the reasons our seminars are so well-received is that the instructor changes each time to match the theme, giving each session a unique atmosphere and content.
In addition to the three wines I've selected, I also recommend wines that pair well with everyday ingredients.
"Sauvignon Blanc grapes have notes of lemon, lime, and herbs, so they pair well with fish dishes like sashimi and grilled fish, especially when you squeeze sudachi or lemon over them. I hope you'll enjoy wine not only at the restaurant but also at home, and that this seminar will help you grow to love wine even more."
Please look forward to hearing what kind of wine stories we'll be discussing in November.