Anniversary birthday dinner in Sendai.
◎ Sendai French Chef's Blog
From Sendai Station, it is a 17-minute walk (southwest) towards Tohoku University's Katahira Campus.
A 6-minute walk from Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line towards the Sendai High Court (southwest).
Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine restaurant
[La Fleur de Suligier]
I'm Fumihito Sato, the owner and chef.
I will do my best to be of service to you today as well.
I hope you find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
This time, we will introduce the wines of Georgia, a historic wine country located in Eastern Europe.
[GEORGIA]
Georgia
Georgia, with its diverse natural environment, has excellent conditions for the development of high-quality grape cultivation and winemaking. The country is divided into the following regions based on the characteristics of grape cultivation and winemaking.
Abkhazia
・Samegrelo
Racha
・Rechifumi
Imereti
Glia
・Achara
Meskheti
・Cartoli
Kakheti
Wine is Georgian poetry, folklore, religion, and daily bread. by Alice Feiling
[Traditional Georgian wine making method]
TRADITIONAL
Georgian Winemaking
○.Part 1
When we say that a white wine is made using the "traditional Georgian method," we are implying the use of conical clay vessels known as "qvevri."
Wine that has been thoroughly fermented and aged in the qvevri takes on a unique color known as "amber wine."
To follow the traditional method, the grapes are placed in a satsnaheri (press) and stomped on to avoid crushing the seeds, and the juice is poured directly into the qvevri.
Satsunaheri is usually made by hollowing out the trunk of a tree, and the pomace (peel, seeds, etc.) called "chacha" is placed inside the qvevri.
Alcoholic fermentation is completed within 20 to 40 days, depending on the grape variety and quality.
The wine is then separated from the pomace and transferred to another qvevri where it is aged for a year.
For red wine, the process is similar, but the maceration period is shorter, usually one month, after which the pomace and wine are separated.
Wines made from qvevri have a firm tannic texture that can be felt on the palate.
The white wine has aromas reminiscent of apricot, orange peel, and nuts.
The red wine has a chalky mouthfeel and a slightly meaty character.
This long soaking period until spring is a method characteristic of the eastern Kakheti region, where 70% of Georgian wine is produced, and is also known as the Kakheti method.
The Western Imereti method also uses qvevri, called "čuri" here, but the soaking period is only about one month, regardless of whether the grapes are white or red.
This is a method that originated in western Georgia.
(Using Qvevri)
Traditional winemaking methods date back at least 8,000 years and are still practiced today.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Suligier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Susie
[La fleur de cerisier]
It means "cherry blossom" in French.
We hope that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope to become a store that can be of use to everyone.
La Fleur de Suligier
1-15-20 Ichibancho, Aoba Ward, Sendai City
Sonoda Building 1st floor
TEL 022-724-7448
Reservations Officer
Fumihito Sato
