TOKYO WINE SOCIETY TASTING

Meet the Wine Maker

December 12, 2003

 

 

We were happy to meet two very reknowned wine makers Madame Boizel of Boizel Champagne and Mr. and Mrs. Jim Vuletic of Providence New Zealand, thanks to Kevin.  As you know, as their popularity grew, Providence wines are very hard to find these days.
http://www.champagne-boizel.fr/cuvee.htm
http://www.vino.com/explore/new_zealand/regions_auckland.asp
It was not just the wine, but the fact that I was having the person who actually made these wines sharing the same table and drinking the same wine with me, that struck my heart. It was good to see and know the wine makers and now I know their characters somehow melt into the wine and fermented. I feel like I can even smell them in the wine.

 

No Wine Year Grape Region Yen Shop Rank 1s 2s Ls
A Boizel Champagne NV Blancs de Blancs NV - France 5,000 From Wine Maker - - - -
B Boizel Champagne Joyau de France 95 Ch, PN France 10,500 From Wine Maker - - - -
C Boizel Champagne Cuvee Sous Bois 90 Ch, PN France 12,800 From Wine Maker - - - -
D Boizel Champagne Joyau de Chardonnay 89 Ch France 12,800 From Wine Maker - - - -
E Providence PR (Private reserve) 99 CF, Merlot NewZealand, Matakana 20,000 From Wine Maker - - - -
F Providence PR (Private reserve) 98 CF, Merlot NewZealand, Matakana 20,000 From Wine Maker - - - -
G Providence PR (Private reserve) 97 CF, Merlot NewZealand, Matakana 20,000 From Wine Maker - - - -
H Ch. Cheval Blanc 97 CF, Merlot France 19,800 From Wine Maker - - - -
I Providence 94 Merlot, CF NewZealand, Matakana 20,000 From Wine Maker - - - -
Providence, 2000, Syrah

Regends
Rank: 1=Most Prefered, 9=Worst,
1s:No of attendee prefered best,
2s: No of attendee chose second best,
Ls:No of atendee ranked worst

Dishes for tonight

Place: at the restaurent Bon Chere, Shampia Hotel Akasaka

Appetizer

The cold dish of codfish Shirako, 3 color terrine, with caviar
真鱈白子の冷製と3色テリーヌ、キャビア添え

Appetizer

The salad cut of free range chicken lever
地鶏レバーのサラダ仕立て

Soup

Bouillabaisse with bucket
ブイヤベース、バケット添え

Fish

Vapeur Yagara and homard shrimp
ヤガラとオマール海老のヴァプール

Meat

The roast of a lamb and a plum, a smoke-dried scent
子羊とプラムのロースト、燻製の香り

Desert

Souffle of a chocolate mousse and cocoa
チョコレートムースとココアのスフレ

The Tokyo Wine Society

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