Wine stemware was conspicuously absent at AKA Bistro’s sake and French cuisine dinner. On the table in front of me, next to a flask-like tokkuuri, were wood box masu, some kiki choko beaming their bottom-of-the-cup targets, and a flat ceremonial sakazuki drinking vessel. Of course, I would know little about any of this crystal-trumping nomenclature without the help of […]
Wine Cellar Celebration at AKA Bistro
Bordeaux improves through cellaring; nothing new about that. A long time ago I joined a group dinner to taste claret with Clive Coates and he drew something like this to explain a cultural gap in patience, along wines’ life trajectories, between British and American wine enthusiasts: At a very recent dinner I hosted for a group of business […]