Wine Education and Tips
An Italian importer in Tokyo explains the difference between Old World and New World wine, taste, winemaking and how to choose, plus why the same grape changes across two worlds and which bottle fits each dish.
An Italian wine importer and sommelier in Tokyo explains what rosé really is: its color and taste, dry vs sweet, the three ways it is made, regional styles, how to enjoy it with Japanese food, and the rosés you can drink from Swirl.
A screwcap is not a mark of cheapness. An Italian wine importer explains the types and roles of wine closures (natural cork, screwcap, glass stopper and more), cork taint, and tips for opening and storing each.
Why can the same kind of wine be 1,000 yen or 10,000 yen? An importer breaks down what is inside the price (grapes, winemaking, packaging, shipping, liquor tax, exchange rates, distribution) and recommends bottles by price band, from the 2,000-yen everyday to a special day.
An Italian importer explains why wine causes headaches, clears up the sulfite myth, and shares how to drink with water and food so you feel fine the next day.
The real difference between white and red is not color but method, whether the skins are macerated with the juice. Compare taste, tannin, temperature and food pairing, explained simply for beginners.