Wine Education and Tips
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.
From Piedmont to Puglia, a simple region-by-region guide to Italy's best vintages. What a vintage (harvest year) really means and how to choose in Japan, explained by an Italian who imports and pours in Tokyo.
Great Italian wine for the weeknight table, in the 2,000 yen range. Cheap does not mean dull. A Tokyo-based importer explains how to spot real value, why southern Italy wins on everyday wine, and how to choose bottles that suit Japanese food.
A beginner-friendly guide to choosing wine by three simple axes (sweet or dry, the type of sparkling, white, rose or red, and light or full) plus easy ways to enjoy it with everyday Japanese food.
Discover what Valpolicella Ripasso is, how it differs from Amarone, its flavor profile, and the best food pairings — explained by an Italian wine importer in Tokyo.
Does wine really get better with age? Most wines are made to drink young. Learn which wines age well, how to store them at home in Japan, and the story of ancient Rome's legendary Falernian wine — explained by an Italian-born sommelier.