I had just returned to Japan after working in tourism in the U.S. and was looking for a job where I could speak English. When I started working at Mottox, I didn’t have any experience in the industry, but I soon fell in love with wine.
I had just returned to Japan after working in tourism in the U.S. and was looking for a job where I could speak English. When I started working at Mottox, I didn’t have any experience in the industry, but I soon fell in love with wine.
We see the same phenomena as in most markets. People are drinking less alcohol in general. If we look at consumer profiles, we see a solid base of wine-lovers with extensive knowledge on one hand and consumers who enjoy a glass of wine without being connoisseurs on the other. Wine is well-distributed in Japan, in casual and high-end restaurants as well as in numerous shops. But many consumers see wine as a complex product that requires some kind of education, and it is often associated with special occasions.
Drops of God had a great impact on wine-lovers. Many chateaux were portrayed in a positive light, and their wines continue to sell very well to this day. When it was adapted into a TV series, it also helped spread wine culture to a wider audience.
There are some very surprising pairings! During a dinner in Kyoto where Japanese cuisine was paired with red wines from Bordeaux, only one dish featured Wagyu beef; all the others featured fish or vegetables. It was fascinating! Generally speaking, there are many fine dining establishments in Japan that systematically offer food and wine pairings. Japan is a country of sommeliers, and they play a major role in disseminating wine culture !
Cos d’Estournel is known for being one of Bordeaux’s best wines. Wine collectors are always very happy to see a bottle of Cos d’Estournel on the table! On a more personal level, we had the opportunity to visit the estate with Monsieur Reybier and his teams, and it was a very special moment for me. I was particularly impressed by Cos d’Estournel 2005. It is concentrated, with quality tannins and freshness, a stunning vintage.
With G d’Estournel, I would suggest a tuna tataki with soy sauce and wasabi. The toasted notes of seared tuna would work nicely with those of the wine. With Pagodes de Cos Blanc, a vegetable tempura with sansho salt would complement the freshness of the Sauvignon Blanc and the wine’s spices. With Pagodes de Cos Rouge, I would suggest the Japanese eel unagi with a soy sauce glaze to highlight the wine’s fruity aromas. Finally, Cos d’Estournel would be ideal with Wagyu, its marbling a great counterpoint to the tannic structure of an exceptional wine.
