Episode 6: Koshu Wine Finds its Place Among World Wines | Japanese Wine

In the early 1980s, dry Kōshū white wines started to be produced at Château Mercian using the Sur Lie method of allowing the wine to have longer contact with the lees (sediment of dead yeast), thereby imparting greater depth and complexity of flavor to the wine. After 6 or 7 years, Château Mercian decided to share the know how of Sur Lie with the surrounding wineries in order to create a more renowned wine region. In the late 1990s, wine advisors such as Paul Pontallier of Château Margaux in the Médoc region of western France, visited Château Mercian to help ascertain the best way to improve Japanese wines. Instead of competing in the crowded full-body sector, it was decided to focus on delicate wines to accompany Japanese and other lighter cuisines. Much like Muscadet, which is also aged on the lees, Koshu began to be promoted as a wine to accompany seafood, particularly oysters. Like Muscadet, the moderate alcohol level of Koshu allows it to complement dishes without overwhelming them.