Oenophile

Japanese Winemakers Try to Make Something Classy From Swill

Photo: Ko Sasaki/NYT

“The Japanese have made wine for years, it is just that no one outside Japan wanted to drink it.” — From a piece in the Times about koshu, the Japanese white grape which was traditionally used to make reviled, sugar-enhanced wines, but from which a new generation of winemakers is trying to make something decent, using European growing methods. Robert Parker already approves. [NYT]

Japanese Winemakers Try to Make Something Classy From Swill