Recently I have been frequenting a fascinating coffee shop called Satsuki in the Hotel New Otani. I've begun to make a hobby out of watching people there, but originally I came to like the Satsuki for its Escudo Rojo red wine. Allow me to write about the wine tasting session that was held at the gorgeous Hotel Seiyo where I first encountered this special wine.

This February, I was invited to a luxurious reception at the French restaurant Repertoire at the Hotel Seiyo. The reception was limited to 30 guests, who had the privilege of tasting a variety of wines by Baron Phillippe de Roschild, one of the five greatest chateau makers. Surprising, they also served a full course of French cuisine for only 21000 yen. It was an unbelievable price, a really generous offer, and I enjoyed both the fantastic food and wine with some close friends, spending an enjoyable night.

In fact, before the reception, I told Mr.Gurmel that I would upload my remarks about the reception on my web page, but the photo I took with him turned out very dark... I was using this as an excuse for not fulfilling my promise. Mr. Gurmel, I am finally writing my remarks. I'm very sorry for the delay!

I will now introduce the superb wines that were served that night in order:

Sauvignon Blanc BARON PHILIPPE MAIPO CHILE 2005
Shrimp in tartar sauce with ginger and apples, with fragrance of lime, buckwheat blinis

Reserva chardonnay BARON PHILIPPE MAIPO CHILE 2003
Carrot fondant with pineapple and celery puree.

Reserva Carmenere BARON PHILIPPE MAIPO CHILE 2004
Sauteed foiegras with endire plum compote in honey and vinegar syrup with spices.

ESCUDO ROJO 2002
Bream poele in burdock sauce, with bamboo shoots and sprouts

ALMAVIVA 2001
Roast pork and mustard leaf, lotus root with algan oil

CH.MOUTON ROTHSCHILD 2001
Cheeses (Vacherin Mont d'Or, Shropshire Blue)

Sauternes BARONNE MATHILDE 2001
Mango sorbet with sweet simmered citrus rind Yoghurt panna cotta and champagne jelly

Coffee

How does it sound? A luxurious line up of exquisite wine and dishes were carried to our table. Doesn't it make you nauseous just thinking about it? (Sorry, I'm boasting). I highly value and respect the sixth wine, the Chateau Mouton Rothschild 2001, for its traditional taste. I wonder, why is it so easy to drink?

Also, the Chilean wines were all well balanced and tasty, but my favorite was the Escudo Rojo. I tend to like spicy wines with a strong, bold tannic taste, but this fruity wine is special. It has a deep sweetness to it and its reasonable price makes it very attractive.

All of the dishes made by the famous Chef Hirota Shouji at the Hotel Seiyo went perfectly well with the wine, especially the Carrot fondant with pineapple with celery puree and Sauteed foie gras with endive, plum compote in honey and vinegar syrup with spices. It left someone as talkative as myself out of words...

The Reserva Carmenere BARON PHILIPPE MAIPO CHILE 2004 that I had with the Carrot fondant was a white wine, and though I usually don't drink white wine, I was impressed by this combination. The foie gras saute was also of high quality and melted in my mouth.

When I think about it, my husband and I started going to the Hotel Seiyo *** years ago. Our wedding reception was their first. They have been good to us ever since and had reserved the best table for us at this reception.

Their kindheartedness is one which cannot be experienced at the previously introduced French restaurant "S". To feel and taste the restaurant's energy is the greatest feast for a customer.