In the last ten years the diversity, quality, and export potential of Japanese wine has been transformed with stunning wines developed by globally minded vignerons. As part of JFOODO’s 2018 Wines of Japan campaign we held a trade tasting and masterclass to help to change perceptions, and showcase the diverse wines from this thrilling, emerging wine region.
The event was held at the highly exclusive venue, 67 Pall Mall. Chosen for its luxurious surroundings, impeccable wine credentials, highly professional service and exquisite, beautiful glassware 67 Pall Mall provided the perfect counterpart for the exquisitely elegant 63 wines shown.
During the walk around tasting, two Masters of Wine, Sarah Abbott MW and Peter McCombie MW, were available to answer guests’ questions about the regions, grapes, styles and other technical aspects of the wines.
Eight wines were featured in Sarah Abbott MW bespoke masterclass highlighting the diversity, excitement and rapid development of Japanese wine. The wines were paired with a range of luxurious canapés to demonstrate that Japanese wine enhances all styles of elegant cuisine and not just Japanese food.
The wines were really well received and seemed to be an unexpected and pleasant surprise for our erudite guests. At Swirl we delight in showing the beauty and elegance of some of these currently lesser knows terroirs.
The event attracted key leaders and influencers in the wine industry with renowned profiles from influential buyers, journalists, restaurant consultants and renowned sommeliers as well as Masters of Wine and Educators.
WHAT WE DRANK
|2||Katsunuma Winery Company||2013||Aruga Brilhante Sparkling Koshu|
|3||Château Lumiere||2015||Hikari Koshu|
|4||Château Mercian||2016||Château Mercian Koshu Gris de Gris 2016|
|5||Suntory Wine International||2013||Shiojiri Muscat Bailey A Mizunara|
|6||Hokkaido Wine Company||2015||Tsurunuma Zweigelt|
|7||Kusunoki Winery||2015||Merlot 2015 Cuvee Masako|
|8||Grace Wine||2015||Cabernet Franc|
WHAT WE ATE
Flight 1 – cold canapés with sparkling
Yellowfin tuna tartare, yuzu dressing, avocado mousse on a plantain crisp
Potted Morecambe Bay shrimp vol au vent
Devon crab spoons, spring onion
Mixed beets, Cashel Blue & wild herbs
Flight 2 – warm canapés with white
Smoked haddock croquette, horseradish mayonnaise
Baked Rosevale potatoes, salmon caviar & soured cream
Wild mushroom & leek tartlet
Tempura rock oysters, wasabi mayonaise
Flight 3 – cold and warm canapés with red
Seared beef tataki, green beans & sesame seeds (min 16)
Salt beef croquette, whipped peas
Chicken tulip, soy, honey and sesame glaze
Porcini arancini, truffle oil