Eighth Annual - October 6—28, 2018 - Tickets on sale now!
Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate. His seamless integration of Western and Japanese ingredients has resulted in a signature style that positions him as one of today’s foremost chefs. Matching wine with his cuisine can be challenging, with the complex Asian flavors often wreaking havoc on many of today’s more popular white and red wines. Sure, wine is subjective, but when you truly find something that is perfect, it is like heaven on earth or that “fifth taste,” umami.
Many a wine expert will tell you that the best wines to pair with these inspired foods, are those produced from aromatic white wine varietals with moderate levels of alcohol, softer tannins, crisp-tangy and lively acidity, and a touch of residual sugar. Enter, the quintessential white wines of Germany whose penetrating flavors can cut through and balance these dishes, just like Morimoto’s sashimi knife, slicing through a slab of toro.
This seminar is an opportunity to learn from three of Germany’s greatest wine producers— Andrea Wirsching, Hans Wirsching, Franken; Johannes Hasselbach, Weingut Gunderloch, Rheinhessen; Johannes Haart, Reinhold Haart, Mosel. They join Chef Morimoto in an interactive seminar that will challenge, excite, and awaken the senses. Chef Morimoto will create specialty dishes to be accompanied by a dozen wines from our esteemed winemakers. You be the judge!
Limited to 50 attendees.