Koshu
Today, we make an unusual trip in our wine adventures flying all the way to Tokyo. From there, we're taking the bullet train to Odawara and then heading on local transportation to the Yamanashi Prefecture. We've picked a perfect day to do this as the air is clear and the sun warms us through the wispy clouds. As we sit down to taste, we ensure that we have a south-facing view.
Why? Almost directly to our south is the magnificent sight of Fujiyama (Mt Fuji to most Americans) with its year-round snow-capped peak.
The grape we are going to enjoy today is a true hybrid. Koshu is part vitis vinifera and part non-vinifera yet to be determined. That it is part vinifera suggests that one of the parents may have been brought initially from Europe and either intentionally or not bred with some non-vinifera grape.
The grape itself is quite pinkish in color and is often enjoyed as a table grape, but it also has the ability to produce an interesting white wine. In the glass, we note its pale color, somewhat strawlike. We swirl it and notice the fairly strong aroma wafting from the glass. It's loaded with local jasmine and peach with hints of local orange.
Very little Koshu wine is produced in barrels. Most is fermented in vats or tanks. As a result, while perhaps a bit less expressive, the wine is quite clean and fresh. We get notes of summer breeze and lemongrass intermingled with jasmine and perhaps just a bit of an effervescent feeling.
We're in Japan. We're going to enjoy our Koshu with fresh sashimi. Alternatively, we might choose to pair with grilled fish or even chicken. For those who like to add spice to their feast, the jasmine will do well at taming the heat from the wasabi served with our sashimi.
Why? Almost directly to our south is the magnificent sight of Fujiyama (Mt Fuji to most Americans) with its year-round snow-capped peak.
The grape we are going to enjoy today is a true hybrid. Koshu is part vitis vinifera and part non-vinifera yet to be determined. That it is part vinifera suggests that one of the parents may have been brought initially from Europe and either intentionally or not bred with some non-vinifera grape.
The grape itself is quite pinkish in color and is often enjoyed as a table grape, but it also has the ability to produce an interesting white wine. In the glass, we note its pale color, somewhat strawlike. We swirl it and notice the fairly strong aroma wafting from the glass. It's loaded with local jasmine and peach with hints of local orange.
Very little Koshu wine is produced in barrels. Most is fermented in vats or tanks. As a result, while perhaps a bit less expressive, the wine is quite clean and fresh. We get notes of summer breeze and lemongrass intermingled with jasmine and perhaps just a bit of an effervescent feeling.
We're in Japan. We're going to enjoy our Koshu with fresh sashimi. Alternatively, we might choose to pair with grilled fish or even chicken. For those who like to add spice to their feast, the jasmine will do well at taming the heat from the wasabi served with our sashimi.
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