サッポロビール株式会社
★SAPPORO

ワイン仕込の最盛期★ぶどうをグランポレールに

グランポレール勝沼ワイナリーでは、例年よりもやや遅い9月初旬から仕込がスタートしました。

安曇野池田ヴィンヤード産のピノ・ノワールから始まり、今日10月13日は同産地のカベルネ・ソーヴィニヨンの仕込を行っています。
今年の安曇野池田ヴィンヤード産のぶどうは例年よりも収穫量はやや少なくなっていますが、酸の残りは素晴らしく、糖度も高い超良質なぶどうで、ワイナリーのメンバーはワインの出来上がりを想像してワクワクが止まりません!
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(写真上:安曇野池田ヴィンヤード産のカベルネ・ソーヴィニヨン種ぶどう)

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(写真上:除梗機に入る前のぶどうたち)

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(写真上:梗を取り除き、選果されるぶどうの粒たち)

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(写真上ぶどうの粒を破砕後、タンクイン!)

今日よりも前の10月6日に仕込を行った別ロットの同産地のカベルネ・ソーヴィニヨン種のワインは、マセレーション※により素晴らしい赤色が出ています。2017ヴィンテージは☆期待大☆ですよ!!
※マセレーションとは・・・醸し/色素やタンニンなどの成分を抽出させるために、種や果皮を漬け込むこと
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(写真上:安曇野池田ヴィンヤード産カベルネ・ソーヴィニヨン種の赤色の様子)

さて、樽発酵室では2016年と2017年の日本ワインコンクールで、2年連続で甲州部門の部門最高賞を受賞した、グランポレール勝沼ワイナリーが誇る『グランポレール山梨甲州樽発酵』の2017ヴィンテージの樽発酵を行っています。
発酵栓の下、樽の中を除くと小さな白い泡と発酵中に特有のやや酵母チックな柑橘の香りが漂います。今年も出来はバッチリですよ!
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(写真上:甲州種の樽発酵の様子)

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(写真上:樽の口から覗いた発酵の様子)
お客様感動No.1を目指したワインをメンバー全員が最大限の手をかけてつくっています!2017ヴィンテージのグランポレールを是非、楽しみにお待ち下さい!!

グランポレール勝沼ワイナリー 渡邉 真介

つくり手からの情報も随時発信中!『グランポレール公式SNSアカウント』もチェック!
facebook:http://www.facebook.com/jwineGP/
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金賞受賞の甲州樽発酵、まだ若干在庫あり。ネットショップでご確認を。
日本ワインコンクール受賞ワイン特集はこちら

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TAITTINGER Brand Experience Night which you can experience the world of champagne in Japan 「2nd volume」

The champagne brand TAITTINGER which the Sapporo Beer carries Continuing from the 1st volume, I’ll tell you how the event went.

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Many guests gathered at the venue, the treasure hall of the Horyu-ji temple.

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At the beginning of the event, the TAITTINGER owner, Mr. Pierre Emmanuelle Taittinger greeted and proposed a toast with Comtes de Champagne Blanc de Blancs which is proud of its many awards.

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Mr. Pierre Emmanuelle Taittinger was looking forward very much to this event which is held in Japan, his second home.

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The glasses are 「Baccarat」which are from the glass-maker in France.

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Everyone is enjoying the time with the TAITTINGER champagne.

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The DJ is Mr. Shuya Okino. He is the most famous JAZZ Crossover DJ as well as a producer.

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Mr. Okino gathered data at the TAITTINGER champagne maison in France and he bought a record there, being based on his inspiration from the site and then he created the music structure for this event.

He will express his TAITTINGER story and his passion in music.

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On the screen, the pictures taken at the site are shown with Mr. Okino’s music.

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Then together with the music, Ms Saori Kanda’s live painting starts.

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Ms Kanda is a 「painting artist」and she has been playing across the world, painting pictures on the huge canvas, dancing with music.

This time, she made a lot of sketches at the TAITTINGER champagne maison in France, visiting there with Mr. Okino and returned to Japan with the drawing of her visions which she had imagined at the site.

The theme of the picture which she is going to draw at the event is 「grapes」which are the ingredient of champagne.

At first, she slowly drew the twigs of grapes, just stroking the canvas with the brush.

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The sequence of Ms Kanda’s movement is very smooth and the guests were drawn by her dazzle.

Her expression using her whole body makes me feel the deep energy.

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When the music changed, her mood of drawing the picture changed.

The vivid berries of the grapes in two colors were expressed boldly, using her palm instead of a brush.

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Ms Kanda’s flexible movement looked as if she was close to the twigs of the grapes.

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Mr. Okino’s music, Ms Kanda’s performance and the guests who are watching it, the entire venue seemed to spin one story and her work was approaching the finish.

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Together with the climax of the music, the tree of the grapes was completed. The ivy of the grapes looked shining strongly, getting the sunlight.

 

Ms Kanda said that champagne was not only for enjoying drinking, but also that the marriage of where and with whom you share the time and drink is important.

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After this, the guests seemed to enjoy the TAITTINGER’s world outlook to the full.

When you have the chance of a toast, why don’t you enjoy TAITTINGER, feeling the champagne magic?

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TAITTINGER Brand Experience Night where you can experience the world of champagne in Japan 「1st volume」

Do you know that the Sapporo Beer also carries the champagne called TAITTINGER?

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TAITTINGER is very popular champagne which has been widely available at prestigious restaurants all over the world.

The TAITTINGERs have been keeping its quality, cherishing the tradition as an owner as well as the management of it.

Since 2013, they have been carrying on the partnership with FIFA and for 3 years in succession from 2014, it has been served at the banquet for the Nobel prize. TAITTINGER champagne has been captivating people’s hearts for the cerebration of sports, arts and learning.

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This month, the Sapporo Beer and the TAITTINGERs held the event in which you could experience the attraction of TAITTINGER and its world outlook in Japan which is far away from France, the home of champagne production.

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The purpose of this event is to experience the steps in a story until the TAITTINGER champagne is born, such as the crop of the grapes grown in the field with the full sunlight turning it into champagne, taking a long time and then pouring it into our glasses and tasting a glass of champagne.

I’d like everyone who reads Hoshi Diary to have pseudo experience of the TAITTINGER story in this article.

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The venue of the event is the treasure hall of the Horyu-ji temple in one corner of the National Museum.

The reception is in front of the Kuromon gate, but the treasure hall of the Horyu-ji temple is a modern building, the exact opposite of the atmosphere of the gate.

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This is the appearance of the treasure hall of Horyu-ji temple usually.

The theme of this time is the marriage of champagne, culture, art and foods.

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The DJ, Mr. Shuya Okino and the painting artist, Ms Saori Kanda will express their appreciation of TAITTINGER on the day of the event. They visited the TAITTINGER champagne maison in Reims in France in advance.

In the venue, there is the exhibition of the storage shelves to mature the champagne which have been actually used at the site and the corner where the 360 degree-scenery video of the grape-field and the champagne maison is shown, using the PC.

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In the treasure hall of the Horyu-ji temple, about 300 treasures have been stored and exhibited which were presented to the Imperial Household from the Horyu-ji temple in the Nara prefecture in 1878 (the 11th year of Meiji) and were transferred to the nation after the war. You can see the exhibition during the event.

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Well, the opening hour is approaching and it’s getting dark outside.

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Passing through the Kuromon gate towards the entrance, you can gradually see the venue lit by the mysterious light.

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The light of the mirror-ball is reflecting on the water and the tree leaves and it looks like a scene from outer space.

The guests started gathering.

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Among the foods which just match to the champagne from the Hotel Okura Garden Terrace, there are some breads and cheese ordered from France just for this day.

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Well, how will the marriage of TAITTINGER, art and gourmet go which was set in the treasure hall of the Horyu-ji temple, I wonder.

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I will tell you in the 2nd volume how the event went after this!

Le TAITTINGER Culinaire International 「last volume 」 To whom the championship and the glory as a Japan representative will be awarded?

Le TAITTINGER Culinaire International Japon which has been reported in the 1st and the middle volume will finally make an announcement at a commendation ceremony.

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The commendation ceremony was held in the “Hikari-room” at the Imperial Hotel.

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The chef from the Imperial Hotel has the experience of being a prize winner.

The chef will welcome the guests with the French food using his utmost skill, alongside the ice Art Deco Objet with the name of TAITTINGER and fruit-breads are gorgeously displayed.

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On the stage, the contestants as well as the judges including the judges for the screening of the documents lined up.

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Mr. Pierre Emmanuelle Taittinger made a comment, “I hope that Japanese will win in the contest in Paris.”

According to the judges’ comments, “The level this year was higher than in an average year. We are hopeful someone can win in Paris.”

And then, the announcement of the result was made at last.

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The guests are watching holding their breath.

3rd Prize   Mr. Ryo Motegi from the Shinagawa Prince Hotel

2nd prize   Mr. Kohei Takeshita from the Urawa Royal Pines

Then,

Champion   Mr. Tomoaki Sakata from the Lake Biwa Otsu Prince Hotel!

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Mr. Sakata looked surprised when he heard of the announcement.

It was his 2nd challenge at this contest.

He told us that after practicing it many times, he could serve the delicious food which he believed at the actual contest. When he read the instruction about the assigned food, it was very difficult for him to imagine the outcome, as he hasn’t done “frying” work in his work place so far and there was no photo of it. He had been unnerved at first, but believing that it wasn’t impossible, if he checked each process carefully and followed them properly, he could challenge it calmly until the end.

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He also said that he wanted to challenge the International contest, repeating the practice.

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There was a band playing music at the party.

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The guests were having a good time, enjoying the TAITTINGER champagne and the foods.

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The International contest which the Champion, Mr. Sakata takes part in, the 「Contest Internationale 」will be held on the 20th November 2017 in Paris.

Le TAITTINGER Culinaire International 「middle volume 」The 8 young French cooking chefs’ competition played in earnest

In the 1st volume, I told you about the origin, the history and the outline of the 「Le TAITTINGER Culinaire International 」which is open for young French cooking chefs and is a competition undertaken with zeal and enthusiasm.

In the middle and the last volume, I’ll report about the contest in Japan this year.

The contest this year was held at the Tokyo ChoriSeika Vocational College in Shinjuku Tokyo.

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The biggest characteristic of Le TAITTINGER Culinaire International is the strict judging of the contest.

The contestants have to cut off any communication outside of the venue using mobile phones after  entering the venue until the end of the contest.

No one is allowed to enter the kitchen, except the 8 contestants, staff and a judge who is in charge of the kitchen.

 

One of the sticking points of Le TAITTINGER Culinaire International is that the kitchen and the room for judges are arranged separately.

The reason for this is keeping any fairness of judgement when they judge, by not letting them know who cooked the food.

At the venue this year, the kitchen and the room for the judges were arranged on different floors. The rooms were not near each other so as not to hear the sound from the judges and the contestants and they wouldn’t have any contact with each other.

Neither contestants nor judges are allowed to go out of the venue until the 8 contestants’ foods have been served.

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This is what the kitchen looks like.

 

In the kithen, apart from the finish of the cooking, the 2 judges are arranged so as to screen the situation of their cooking.

In order not to identify each contestant, all contestants wear their overalls without their names or affiliation on and they are called by their fixed numbers at random in the morning on the day.

 

Le TAITTINGER Culinaire International has a strict consideration not to influence each judge’s impression on their judgements and avoid the linkage of individuals’ names and their work on the entire process of screening, including the finished foods, screening of documents and the working stage for the practical cooking skills.

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Now, this is the room for judges.

The 9 judges are professional active French cooking chefs whose skills have been approved both in and out of Japan.

Among them, some are previous winners in Le TAITTINGER Culinaire International.

 

The first food from the contestant is delivered.

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The judges immediately gather around the food.

They screen the food if it has been cooked as the submitted recipe had suggested by looking at the food as it has been arranged.

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The food is immediately cut on the spot and divided.

The staff work speedily before it becomes cool and loses the flavour.

The judges’ eyes are focused on the state of the cutting in order to check the cross section.

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Returning to their own seats, the judges examine the food and start eating to record the judgement context.

 

In the judges’ room, the same process is repeated with each contestant’s food and the atmosphere is very tense.

The room is very quiet. The only sound is the one from the plates when they are delivered, also knives and folks.

The quietness raised the tension of the site even more.

The staff and the judges’ prompt movements and their serious looks showed their sincerity to judge it fairly while the contestant’s food is still fresh.

Just looking at them had a sobering effect on me.

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In the kitchen, the contestants are cooking with their serious look, being conscious about the time for the finish to a draw near, moment by moment.

 

At the contest this year, the most difficult point was the assigned cooking, 「Vileroy styled egg」.

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Unlike the main food, the assigned food’s contents are informed to the chefs 20 minutes before judging their practical skills and the contestants have to cook with the given ingredients within the limited time.

「Vieroy styled egg」is cooked as follows.

At first, make poached eggs in the boiled hot-water.

After draining the water off, cover them with the sauce prepared separately and cool them down. Then put batter around them and fry them. It is the food which requires several processes.

 

The work of piling up these processes is difficult, but on the top of that, the last part, the frying is the traditional skill of French cooking and has become a big area to challenge the contestants because nowadays it is hardly used in French cooking.

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Among the contestants, some had a tough time in cooking this egg recipe until the time was up. As one couldn’t finish his food as it had been planned, the judges had to wait for him.

In the cooking of 「Vileroy styled egg」, they had to complete 6 eggs out of 10 to serve on the plates, but one contestant failed in all of them except 4 and another contestant went over the time limit.

The tension was never broken until the end and the screening of the foods from all 8 contestants would soon finish.

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Some judges are checking the arranged foods again.

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In the end, all the judges write their scores on the board and decide on a winner, adding up the scores.

How will the result be announced?

I’ll tell you about the presentation and the party in the last volume.