With winter truly upon us and the weather getting quite cold these days, our New Year's party at home will be a charcoal grill party with a tabletop charcoal grill to keep warm and a hot pot to warm you from the inside out, accompanied by some superb wine!
On this day, at the Hamamatsu wine shop "WINE BOUTIQUE PANIER (Panier Sanarudai Store)"ofTetsuyoshi OnoMr.Yukiko OnoWe'll be inviting Mr. and Mrs. Ono to our home for a New Year's party, where we'll enjoy some exquisite wines selected by Mr. Ono!
We toasted with "2009 Champagne Encry Millesime Blanc de Blancs," a champagne made from grapes grown in Le Mesnil-sur-Oger, a Grand Cru considered the holy land of Chardonnay, in a plot nestled between Krug and Salon!
This vintage champagne is finally released to the world after a long aging period of at least 6 years, more than double the 36 months (3 years) stipulated for a millésimé. It retains the minerality characteristic of Le Mesnil, while offering a refined and very aromatic finish with rich fruit aromas and a creamy texture!
Riedel JapanThe new "Performance Series" glasses, featuring a completely new brilliance thanks to the first-ever optical effects incorporated into glassmaking, offer not only visual beauty through their exquisite cutting, but also increased surface area on the inside of the glass, allowing the wine to come into contact with more air, thus reproducing the rich aroma and delicate nuances to the fullest, resulting in a smooth and enjoyable drinking experience!
"Assorted appetizers"
While we wait for the charcoal to be ready, let's snack on the "miso-pickled boiled eggs," "sesame-dressed rape blossoms," and "carrot and walnut salad" that we prepared the morning before!
Miso-pickled boiled eggs are such a simple dish, yet everyone loves them, which makes me so happy!
This is an easy snack made by boiling four eggs for 8 minutes to make soft-boiled eggs, then mixing them in a Ziploc bag with 4 tablespoons of miso, 2 tablespoons of sugar, and 1 teaspoon of sesame oil, and letting it sit in the refrigerator for a day and a half!
"Yamagata Prefecture apples and Hokkaido cottage cheese with dill, wrapped in Jamón Serrano" ×Shimoo Design "Floating round plate"
Asami Hasegawa kindly gave us some apples from Yamagata Prefecture, which we used to make an apple filling. We mixed it with cottage cheese and dill, wrapped it in Spanish Jamón Serrano, and it's best to eat it when the ham has returned to room temperature!
The saltiness of the prosciutto, the sweetness of the apple, and the flavor of the cottage cheese all come together perfectly, and the aroma of dill makes this dish irresistible!
"Winter Yellowtail Carpaccio" ×Gaku Shakunaga Carpenter's cut, Φ30"
I marinated it with homemade salted yuzu, white wine vinegar, and extra virgin olive oil from "Le Capanne" that I received from Akira Sugiura!
"Japanese pork cheese shumai" ×Mt. Sukunaga Gen base plate Φ20"
Our homemade shumai, made with Japanese pork, onions, and cheese, is pan-fried in sesame oil until the bottom is crispy, and then steamed to a moist and juicy perfection inside!
Next up, to complement the "wild duck," we opened a bottle of "Mtsvane Qvevri Wine 2016 Qvevri Wine Cellar," an extremely rare wine from Georgia, a UNESCO World Intangible Cultural Heritage site known as the world's oldest wine-producing region, with only 3,000 bottles produced annually!
This amber wine boasts rich aromas of ripe citrus fruits and spices, along with tangy dried fruit notes. Its body, acidity, and layered minerality create a mellow and sensual flavor, resulting in a magnificent amber color!
"Charcoal-grilled wild duck" ×Mt. Sukunaga Reversible Petri Dish Φ25
I couldn't forget the "charcoal-grilled wild duck" that I enjoyed at last year's year-end party, and I really wanted the gourmet Ono couple to try it, soShunsai incense burnerHe is the general of "[ ]Osamu Niimura (Osamu Niimura)We asked Mr./Ms. [Name] in advance, and they kindly went out hunting for us as a special favor!
Mr. Niimura proudly showed us a wild duck he had hunted just the day before! What a magnificent duck!
The duck was butchered on the day of the New Year's party, and we'll enjoy each part slowly grilled over charcoal: breast meat in the foreground, and from the back left, heart, gizzard, liver, esophagus, drumstick, tenderloin, thigh, drumstick base, and fat! Thank you, boss!
The charcoal-grilled duck, which allows you to enjoy the rich, natural flavor of the duck meat, is served with two kinds of salt purchased in Okinawa. The moist tenderness of the breast meat, the firmness of the thigh meat, the elasticity of the heart and gizzards, and the concentrated umami of the liver are simply irresistible!
When you place duck meat on freshly lit charcoal, smoke billows out as the fat drips, so you need to be careful about ventilation, but a charcoal grill on the table has a nice atmosphere and is very warming!
From spring to summer, I'd like to try using a larger charcoal grill on the terrace!
The shishito peppers interspersed between the duck pieces add a delicious, fragrant touch!
We've also prepared items like "dried blackthroat seaperch" and "snow crab claws," which offer a rich flavor despite their small size, so let's enjoy grilling on the charcoal grill to our heart's content! You'll be hooked!
The next wine is,Wine DiamondsI'll be trying the "Jamsheed Healesville Syrah 2010," a wine that [the winery] is proud of!
Owner Gary Mills discovered his passion for wine during a stay in Japan, and after training in Western Australia, California, Oregon, and other regions, he founded his winery in 2003! Enjoy the elegant Syrah from this producer, one of Australia's most acclaimed winemakers, who emphasize terroir in his winemaking!
We are so grateful to Mr. Ono for always taking into consideration that my husband and I love Schiller!
Next, as indicated by the label "BIERE FINE DE CHABLIS," let's cleanse our palates with "MADDAM," a rare organic craft beer brewed by the only brewery in the Chablis region of Burgundy, France!
Out of the seven types of craft beer they produce, I'll be trying "MADDAM Moulin des Fées Blanche Bio-Witbier" today! This beer, which is made without any filtration or pasteurization, is cloudy, rich, and fruity!
"Iberico pork Western-style shabu-shabu" ×Mt. Sukunaga Gen base plate Φ30"
Hot pot dishes, which warm you from the inside out, are an essential part of Japanese winter meals, but this time we've given them a Western twist to pair with wine!
Based on a sweet and fragrant vegetable broth, we float pea sprouts and thinly sliced carrots on top, and then we shabu-shabu the Iberico pork, scooping it up together with the vegetables!
Three types of sauces are available: "Bagna Cauda Shinshu Miso Dressing," a rich and flavorful dressing with Shinshu miso as a secret ingredient and the taste of anchovies and garlic; "Sky and Earth Whole Tomato Dressing," an Italian-style dressing characterized by the acidity of tomatoes and the aroma of basil; and "Homemade Yuzu Ponzu," a refreshing taste combining homemade salted yuzu with soy sauce from Anan Valley. Enjoy three different ways to savor each sauce!
"Steamed seasonal winter vegetables"
The seasonal winter vegetables packed into the steamer include three types of potatoes: the fluffy and sweet "Mikatahara potatoes," the melt-in-your-mouth "Silk Sweet" potatoes, and the sticky "Ebiimo" potatoes, along with pumpkin, eggplant, shiitake mushrooms, carrots, lotus root, snap peas, and broad beans—a total of 10 kinds of winter vegetables—and steamed for 20 minutes!
The steamed vegetables are served with your favorite sauce, just like shabu-shabu!
After enjoying the Western-style hot pot, we'll use the broth from the hot pot to make a clam and kelp soup with cilantro!
The fragrant fat of the Iberico pork gives it a rich flavor, and it pairs perfectly with cilantro!
"Turnip stem vegetable and whitebait rice ball", "Salted kelp pickled eggplant" ×Mt. Sukunaga âge Φ32"
The small rice balls are filled to the brim with "Turnip Stem and Whitebait Rice Balls," made with plenty of furikake (rice seasoning) made from roasted turnip stems and whitebait, and served with "Salted Kelp Pickled Eggplant"!
After the meal, enjoy our refreshing homemade cheesecake made with strained yogurt, served with three kinds of confiture (homemade strawberry confiture, Okinawan tangerine confiture, and homemade kiwi confiture)!
"Mameya Cafe" offers a rich, deep flavor with a sweet, chocolate-like taste, such as "Brazil Peaberry" and "TWG Tea Official PageI'm going to enjoy "Earl Grey" by "[artist name]!"
While slightly tipsy, the conversation turned to Bordeaux wine, and "Château Poupille (Château Poupille) has appeared!
Philippe Carille, the owner and head winemaker of this winery, produces "rich, silky smooth wines" that have garnered attention at wine competitions. In blind tasting contests judged by experts, he has even competed against the renowned Château Petrus until the very end!
"Poupille Atypic" is a wine made at the request of Japan that is "additive-free," using vines over 100 years old, with a yield of only 20 hl/ha, and undergoing a challenge to produce wine without using sulfites, with constant supervision by the barrel makers from start to finish!
The result was an even more wonderful wine than expected, and we named it "Atypique" (unusual) because of its different taste from Château Poupille!
At the very end, we opened the ultimate bottle, "Poupille Atypique 2008 Côtes de Castillon VT," and savored it slowly, while chatting about Okinawa, restaurants, and wine. The party lasted for over 10 hours! We laughed a lot, drank a lot, and ate a lot!
Thanks to the Ono couple, we have a fantastic start to the year with a selection of extremely rare and exquisite wines!
WINE BOUTIQUE PANIER
Address: 4-38 Sanarudai, Naka-ku, Hamamatsu City, Shizuoka Prefecture
TEL: 053-543-7711
Opening hours: 11:00 - 21:00
Closed: Every Monday
http://www.wb-panier.com/
