aVin(アヴァン)は南仏のローヌ&プロヴァンス地方からワインを輸入し、販売しているお店です。南仏の文化、アート、暮らし、ワイン、そしてつくる人たちの情報を発信します。

Special aVin dinner/event -The Little Prince-2018/5/18

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“It is only with the heart that one can see rightly
Whate is essential is invisible to the eye”

Born in 1943 in New York , The Little Prince is a worldwide Publishing Phenomenon.
The Little Prince is a philosophical tale, with humanist values, shared from one generation to another for more than 75 years. Creating bonds between generations, men and continents.

In the middle of the Sahara Desert, a stranded aviator meets the Little Prince, a young boy from a small, far away asteroid, and a dreamlike journey unfolds across a universe. A rose, a sheep, and an array of unusual adults on their own small planets.
This classic novel written by french writter, poet and pioneering aviator, Antoine de Saint-Exupéry, reminds us of the power of innocence and boundless love.

The Chef Pénélope Barboza (former chef of Tokyo Argentinia Embassy and now Chef at ANA Continental Hotel) will elaborate a 3 courses dinner full of surprises and inspired by this treasured tale.


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With the participation of Durian Sukegawa, poet, writer and clown and translater. As a screenwriter, he founded the Society of Screaming Poets in 1990, whose performances combined poetry reading and punk music.
He is the author of many novels and essays. “Sweet bean paste” is his first book translated into French and English. It was adapted for the cinema by Naomi Kawase in 2015.
He also translated the book “The Little Prince” in Japanese and will share with us during the evening his passion for this story and Antoine de Saint Exupéry’s life.


An other evening of magic for aVin’s 4th collaboration dinner associating Gastronomy and Art!

7000円 including: four courses and four glasses of bio wines from Rhône&Provence.

At Studio Pom, Meguro,
http://studiolamomo.com/pom/info/access/

 

Booking: info@avin.jp


Memorable wines from the Rhone Valley-2018/4/29

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This vast area, extending from Vienna to Arles, became popular with its “thirst quenching” wines. The ones you enjoy drinking at a bistrot counter. Producing a great diversity of wines with the finest being much sought by connoisseurs around the world. Some of these have outstanding cellaring potential.

 

18/20- Domaine Georges VernayCondrieu Coteau de Vernon 2010.

 

Rserved at first, it opens quickly, especially for the 2010 vintage.
Dominant of apricot on the palate with hints of yellow fruits. This cuvée shows more ovality than roundness.

 

98 points Robert Parker’s Wine Advocate
An off-the-charts Condrieu that does everything right, the 2010 Condrieu Coteau de Vernon is pure class with its flamboyant, yet incredibly pure bouquet of flower oil, lemon cured, fresh apricot and clean minerality. Full-bodied and rich, it never puts a foot wrong and shows a silky, seamless and beautifully fresh texture that carries through the finish. One of the top examples of the variety I’ve tasted, it can be enjoyed for its vibrancy and freshness over the coming 4-5 years (my recommendation), or held for much longer.

 

Flanboyant to pair with a classic apple pie or an apple based dessert.
( source: RVF special Vintages November 2017)

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Condrieu and Viognier2018/4/22

AOC Condrieu / AOC Condrieu

As the source of some of the most vibrant and powerful white wines in France, Condrieu is uniquely situated in one of the northern outposts of the Rhone River. It is the original Viognier appellation with a wine growing history reaching back well over two thousand years. Like most of the wine regions of the Northern Rhone, Condrieu’s vines grow on extremely steep and narrow granite terraces. But what makes the region unique is a topsoil, locally called, “arzelle,” made of decomposed mica. This and a sheltering of the harsh northern winds, make optimal sites to produce opulent and brilliant Viognier. It is a tiny zone with no room for expansion and produces miniscule amounts of wine each year, contributing to its allure.

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A fine Condrieu will have aromas and flavors suggestive of ripe stone fruit, lime peel, green almond, ginger, white flowers and toasted nuts. A honeyed smell may mislead you to think the wine will be sweet but the modern style favors totally dry on the palate. Its texture will be full and soft but a touch of mineral will provide great balance.

Viognier grape:
Full-figured and reminiscent of a potent floral perfume, Viognier is the mandatory grape of the northern Rhône appellation Condrieu and neighboring monopole (an entire appellation dedicated to just one winery) Château Grillet. It is also a blending variety in several appellations throughout the entire Rhône Valley. Viognier is grown throughout much of the world with some degree of success, but is perhaps at its best outside of France in Oregon, Washington, and cooler parts of Australia, where minerality and acidity can be achieved to give the wine the backbone it can sometimes lack.
In the Glass

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This is a heady, aromatic variety making rich, complex, and full-bodied white wines redolent of a floral bouquet and assorted stone fruits and tropical fruits, with a hint of spice not unlike that of Gewürztraminer. It is lower in acidity than most white wines, lending to its heavy impression on the palate. While a whiff of Viognier might suggest sweet flavors, these wines are typically quite dry.

Perfect Pairings:
Viognier is an intense, bold variety that can easily stand up to gutsy food like pork loin with apricot stuffing, or rich, spicy fare.

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Sommelier Secret:
While Viognier is a white grape, it also plays an important role in the red wines of Côte Rôtie in the northern Rhône, made otherwise from Syrah. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.


Domaine de la Vieille Julienne, spring is here!2018/4/6

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Inspired by the expression of terroir, the winemaker Jean-Paul knows that wines taste best when naturally produced.

Working with 10ha in the northern part of the appellation Chateauneuf du Pape, and with 5ha in Cotes du Rhone, Jean-Paul took over the family vineyards in 1990. In 1905, his ancestors purchased the property and sold solely to negociants, while bottling for family and friends. It wasn’t until the 1960’s that his father started bottling with greater intent, thereby providing Jean-Paul with the foundational knowledge that it took for him to develop his award winning wines.

When Jean-Paul took over the estate in 1990, he began working towards organic certification while practicing biodynamics in the vineyard.
Favoring wild yeasts and neutral woods, Daumen is a man of manual labor, who hand harvests his 100+ year old vines, punches down caps, and controls temperatures not with the aid of a computer system, but by checking the temperatures of tanks by hand, and regulating with “drapes”– the aluminum piping that carries hot or cold water to heat or cool the tanks.

The terroir is a rocky, sandy soil, perfect for the Southern Rhone Valley.

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While the vines have an impressive average age of 60 years, the estate also has old Grenache vines that are over 100 years old! Biodynamic farming techniques are practiced in the vineyards. In their vineyards, they plant Grenache, Syrah, Mourvedre, Counoise and Cinsault.

The vineyard is planted in parcels, but the plots are all field blends, and not separated by grape variety. Thus picked at the same time. In the making the wine, the thought process to the blending is on a parcel by parcel basis, and not based on a grape by grape variety choice.

Low yields are the goal at Vieille Julienne. They are often under 20 hectoliters per hectare, which gives the wine a lot of its power, purity and concentration. The grapes are destemmed before alcoholic fermentation. At Vieille Julienne, all grapes are co-fermented. Aging takes place in a combination of foudres and old, oak barrels.

Lieu dit Clavin:
This is Jean-Paul’s oldest vineyard, with vines that are beyond 100 years old. It is also the parent material for the parcels within his Chateauneuf vineyards.

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Indeed, this wine is not a Chateauneuf-du-Pape but it has a tendency to drink like one. The truth about Clavin is that there is a mere twenty-foot wide road that separates his Chateauneuf vineyards from this particular “lieu-dit”(a phrase meaning literally “place name”), Clavin. Jean-Paul thinks in some years Clavin can be better than his Chateauneuf, which commands three to four times the price. The wine is made of nearly 80% Grenache with the rest divided between Mouvedre and Syrah. Sulfites are added at the end of its year in foudre, just before bottling. The wine is neither fined nor filtered.


AVin’s dinners✨-first edition- 3/242018/3/26

AVin’s dinners-first edition-

aVin is pleased to announce the start of a serie of collaborations with Chefs from different countries and influence.

The first edition took place last february in one of our studio with 
Penelope Barboza, executive Chef of Tokyo’s Argentine Embassy, living in Japan since 2012 after working in several restaurants in Argentinia and Uruguay, her home country. South American cuisine forms the foundation for Penélope Barboza identity, but her repertoire embraces influences from Italy, France or Japan.
The menu incorporated fine flavors from Japan and France as Tsubaki, Umeshu or black truffle and her dishes seeked to emulate the beauty of these cultures encounteer with the wines from the Rhône Valley and Provence.

We hope with these collaborations to share our vision of the cullinary experience as a complete cycle, interrelating a body and its environment, an individual to its community.To invite you to discover unusual flavours and pairing! Discover our wines from Provence and Rhone Valley. Occasions to evoke terroirs, tastes, aromas, colors of the wines but also shed light on the people behind.

Discover some photos of the preparation at the Argentine’s Embassy and during the dinner!

Penelope’s Menu: “Tsubaki sur galets ronds”

LITTLE PALABRAS :
Tarteletas of corn, paprika/basil and oysters.
with Funky Château, Nagano, Gris-Gris
APPETIZERS : Langoustine mousse, homemade Provence bread, white sauce Chauf Froid, Pomegranate dressing.
with Domaine du Gros Noré, Bandol rose 2014
Empanadas of black truffle queso cheese.
with Domaine Le Clos du Caillou, Réserve Châteauneuf du Pape, 2011
PASTA :
Gnocchi with Porcini tomato sauce & sage pumpkin cream.
with Domaine Le Clos du Caillou, Réserve Châteauneuf du Pape, 2011.

MAIN DISH : Lamb braised with Dijon mustard & mint, sweet potatoes teriyaki, roasted peppers.
with Domaine Château Vannières, Bandol 2011

DESSERT :
A Tiramisu in Japan with Tsubaki camelia flowers tea, Umeshu plum liquor.
with Domaine de la Vieille Julienne, Côtes du Rhône blanc 2013

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