Kyoho Wine

 I finally got a bottle of the Kyoho wine and tasted it. But before I write about its taste etc, let me tell you a little bit about the winemaker first. No he's not Japanese but hails from Israel, so we end up with an interesting combination of Israeli winemaker makes wine from a peculiarly Japanese grape in Australia. Could be great, or disastrous. But well, it was neither. The merchants who sold the wine suggested that this wine might be paired with Peking Duck, various desserts, some sushi handrolls and Foie Gras. The wine has some residual sugar but the medium sweet palate and body is insufficiently supported by enough acid to stand up to foie gras. The same would probably go for Peking Duck. Never got round to trying it with dessert but fruit based ones might work. As for the "foxiness' or characteristic Kyoho aroma, it was muted enough by the wine-making process not to get in the way. So here are my impressions of the wine: golden orange with pink tints, the wine was sweet and fruity on the nose. Sweet Kyoho fruit was evident on the palate with slight spritz with enough acid following through to the finish. I would just drink it by itself, but more to find out what a Kyoho wine is like.