Japanese Koshu tasting
Posted by Ray O'Connor | Filed under Grape varieties, Trade Tasting, Uncategorized
Running a little behind on updating tastings posts due to heavy workload at the IWC but I thought it is important to mention the Koshu tasting I attended last Friday. Fifteen wine-makers had travelled to London to show their wines which are produced in the the Yamanashi Prefecture.
The wine growing regions benefit from volcanic soils and although temperatures can reach very high the diurnal variation ensures freshness is maintained in the Koshu grapes. I found the better wines to be similar to the fresh white wines of Rueda, Spain. They were light and crisp with lovely crunchy green apple fruits. The Katsunuma Jyozo Co.Ltd winery was particularly good. Their wine, Arugabranca Isehara 2009, had lovely aromatics with greengage and floral notes and some grapefruit. The palates was fresh, light and crisp.
Ayana Misawa is the winemaker and viticulturist of Grace Wine. She informed me that the grapes can be naturally reductive and this is something the wineries try and manage, considering most wines are produced in stainless steel tanks. Those that had lees stirring in barrel managed to boost the body somewhat and were similar to the styles found in Muscadet sur Lie wines that are raised in oak.
Japanese sommlier and MW student Yuka Ogasawara suggested Asian cuisine best accompanied these wines. I would also look to shell fish and pomelo salads to enhance the vibrant fruit found in some of these wines. These wines should be considered in UK restaurants, not for the niche factor but because, some of them at least, stand up to many good quality European wines currently being served today.
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bathmate...