第10回ではサルディーニャ・シチリア島のワインをお届けしました。
4種類の各グラスでどのような良さが引き出せるか。スタッフレポートです。画像右手から順にお勧めのグラスとなりますので、既に飲まれた方もご自身の感想と照らし合わせてみてください。
Depperu Vermentino di Gallura DOCG “LURIS”2014
＜大きめのボルドー型＞
柑橘系のフルーツやハーブといった品種個性のフレッシュな香りが、一番良く感じとることが出来た。味わいもこのワインの特徴といったミネラル、酸味、塩味、苦味らがバランスよく感じられる。
＜中くらいのバルーン型＞
味わいは苦味、甘みがやや強調される印象があるが、ボリューム感や厚みはわかりやすく表現される。
＜小さめのチューリップ型＞
香りは柑橘系がよく表現され、味わいとして酸味が強調される。バランスはよいが、このワインに対してはグラスが小さ過ぎて良さをやや表現しきれない印象がある。
＜ブルゴーニュ型＞
時間が経つにつれ香りがぼやける傾向がある。ボリューム感や厚みといった味わいはわかりやすく表現される。
Brugnano Terre Siciliane IGT “NAISI” 2012
＜中くらいのバルーン型＞
香り、味わい共にバランスが一番良く感じられる。注ぎたてはブルーベリーやブラックチェリーといった黒ベリー系の香りが強調され、スワリングしていくとスパイス、コーヒーや土のような香りが現れる。味わいはフルーティーな華やかさがあり、タンニンもほどよく感じられる。
＜小さめのチューリップ型＞＜ブルゴーニュ型＞＜大きめのボルドー型＞
香りや味わいのバランスが若干崩れがち。どれも悪くは無いけれど、中くらいのバルーン型がスタッフ一致でおすすめ！です。
Abruzzo DOC Pecorino Superiore 2014
Cerasuolo d’Abruzzo DOC Superiore 2014
Mototsugu (Moto) Hayashi, born in Nagoya Japan, currently lives in Milan Italy, is a Japanese sommelier awarded ‘The best in Italy’ twice in his career.
In August 2013 he resigned his job at Ristorante dal Pescatore and set up his own wine importing business Vino Hayashi Italian office in Milan. While he pursues the art of hospitality at a restaurant as a sommelier, he also makes efforts to discover and introduce superb wineries to his Japanese clients. ‘Magnificent wineries are all over in Italy but many of them are still little known to Japanese.’ he says. His exhaustive research and frequent visits to the wineries are all to deliver the best quality wines to his Japanese customers.
He emphasizes that ‘among the wineries which are not distributed in Japan, I choose ones that I really wish my clients to taste and enjoy. For the selection, I bring myself to the wineries to understand and confirm the quality of the vineyards and the callers with my own eyes, and listen to the stories from the local wine makers. As a result, not to mention that we sell high quality wines, we introduce only the wine producers who are engaged in wine making seriously and sincerely.’
In 2014 Vino Hayashi has launched a new section in their business, namely Italian wine distance learning. ‘Together with my brother, I have established our company Vino Hayashi and have worked as a wine importer for five years. Since I wish my clients to have structured knowledge of Italian wine to appreciate 
them with greater enjoyment, I have come up with one idea; what about providing some distance-learning materials together with the actual wines, including my personal experiences and practical knowledge which I have acquired over ten years living in Italy? For its planning and editing, I have referred to the viewpoint of my brother Koji Hayashi who has visited the wineries for five years with me, and also the opinions from two stuffs working for VinoHayashi, both have been in Italy and are qualified sommeliers. It would be my great pleasure if it could be a help to enhance the experience of wines even more.’
Dal 2016 l’azienda ha iniziato un lavoro di accurata selezione in Italia di prodotti agroalimentari tipici italiani di aziende presenti su tutto il territorio insieme a Ken’ichiro Suzuki, grande esperto di prodotti agroalimentari ed enogastronomici italiani, responsabile dell’ufficio acquisti della azienda Vino Hayashi.
