KOSHU WINE PROJECT

DINING WITH KOSHU

**THE 2005 VINTAGE IS CURRENTLY BEING SHIPPED TO THE U.S. PLEASE COME BACK TO SEE US FOR A LIST OF RESTAURANTS WHERE YOU CAN FIND OUR WINE.**

Koshu at Restaurants

There are 600 million Japanese meals consumed at restaurants per year and up until now, there was no wine made specifically to suit Japanese cuisine.

Generally, wines are made to match domestic cuisine. This is because aromas that are found in the wines, match flavors that are typically found in the cuisine. Rich French wines compliment many Western European styles of cooking while sharp Napa Valley reds offer a good match for Californian cuisine. Koshu is no different than any of these wines; the delicate style presents itself as a perfect match for Japanese cuisine.

In order to preserve the original flavors of Koshu, we have made this wine as naturally as possible. Ultimately, we would like to create an organic process from seed to wine so that all of the natural aromas are expressed in the final product.

Taste of Japan

Terroir is the most essential component in the taste of wine. Terroir is often mistranslated as soil, but is actually the total components of the vine’s environment, including, climate, aspect, topography, living organisms within the soil, culture and history.

As the grape and its viticultural techniques are perfected by growers who are immersed in their own culture and the flavors of their cuisines, the fragrances and aromas of a terroir wine become unique over hundreds of years. Consequently, Koshu, which has been in Japan for 1300 years, has specific flavors that are entirely Japanese, therefore perfectly matched to the cuisine. For example, in the first vintage, 2004 we noted hints of yuzu and nashi. With no oak aging, no malolactic fermentation and using reductive (without oxygen) handling techniques, the wine possessed a pale color, light to medium body and delicate, understated harmony which are the fundemental tenets of Japanese cuisine.

Sushi and Wine

Sushi has always been difficult to match with wine because the rice is mixed with vinegar and vinegar is generally considered a difficult complement with wine. However delicate fishes as well as shellfish are enhanced by the subtle flavors of Koshu, whereas strongly oaked white wines that have profoundly buttery flavors from malolactic fermentation can easily overwhelm the cuisine.

The Koshu Cuvée Denis Dubourdieu has subtle aromas of yuzu (Japanese lime), nashi (Japanese pear), grapefruit and apples.

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