Oct. 15
Today, I went to Koriyama.
I hold a regular wine seminar at York Benimaru once a month.
This time, in addition to the usual training members, 10 new employees specially in charge of grocery participated.
This is the first time for new employees to join in a wine seminar.
So today, I chose “Basic Knowledge of Wine” and “Beaujolais Nouveau”, which is about to be lifted next month.
For the usual members, there was a lot of overlapping content, but I felt that they put more effort into studying than usual, perhaps inspired by the serious attitude of the new employees.
For new employees, this is also their first time comparing wine tasting.
We tasted four representative varieties: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, and Pinot Noir.
They grasped the characteristics of the variety, such as the acidity of Sauvignon Blanc, the fruit of Chardonnay, the red acidity of Pinot Noir, and the body of Cabernet.
When I talked about “Put olive oil and squeezing lemon on saury ” to match the wine, which was a dish that goes well with Beaujolais Nouveau, it seemed to be very well received.
I was also empowered by the fresh power of the new employees.
I think the usual members also received good stimulation.
The full-fledged wine season is about to begin.
Let’s do our best together.
After the class, I had an early dinner at Shingetsu in front of Koriyama Station.
It is a long-established sushi restaurant, but this is my first visit since this year’s renovation.
I enjoyed Fukushima’s local sake and delicious sushi and eel.
So far, it’s been good, but at the end there is a pitfall. On the Shinkansen on the way home, I threw red wine on my pants.
Oh, pathetic. . .
