Blog – Page 28 – Bacchus Global

Perspectives

Advice from a Sommelier “Meilleur Ouvrier de France”, “Best Workman of France”, for successful food and wine pairing.

In the continuity of our first post on the French history of Wine & Food pairing, to help you succeed your own pairing, we present the reflections and some advices that Gaëtan Bouvier, best Sommelier of France in 2016 and elected one of the Best Workmen of France in 2022, gave recently in an interview. […]

Perspectives

The Rising Star of Asian Rum

Laos, located near the center of Southeast Asia on the Indochina Peninsula, is a landlocked country roughly the size of Japan’s Honshu, with a population of over seven million. Its cities are dotted with temples, the Mekong River flows gently through the land, and peaceful scenery surrounded by lush nature attracts visitors from around the […]

Perspectives

Between wine and gastronomy, story of a long and very French history

If the art of pairing food and wine is now part of gastronomic practice and French savoir-vivre, it wasn’t always so. It was not until the 19th century that these elective agreements were formalized. ♦︎ The choice of such a name is not insignificant, as you may have guessed. It refers to an illustrious past, […]

Perspectives

Champagne Bubbles: The Essential Differences

Learn what distinguishes Champagne from Crémant and other sparkling wines, including origin, grapes, production rules and secondary fermentation.

Japanese Products

The Legacy of Naohiko Noguchi

The Future of Japanese Sake, Guided by a Legendary TojiIn the world of Japanese sake, there is one Toji (master brewer) whose name evokes admiration and awe. That person is none other than Naohiko Noguchi. Born in Noto Town in Ishikawa Prefecture, he began his path as a sake brewer at the age of sixteen. […]

Drink

How UNESCO Recognition Sparked a Shochu Revolution

When Shochu Takes Flight as “World’s SHOCHU”Kyushu’s leading regional treasure—honkaku shochu—has a rich flavor and a deep culture. Today, it is starting to attract attention on the global stage. A major milestone was reached in December 2024, when “Japan’s Traditional Sake-Brewing Techniques (using koji mold)” were officially registered as a UNESCO Intangible Cultural Heritage. This […]

Perspectives

Domaine Amirault

The Living Legacy of Loire’s Biodynamic Winemaking Domaine Amirault, a family-run winery with a history spanning more than 180 years, produces wines in Saint-Nicolas-de-Bourgueil in the Loire region of France that truly carry a “living flavor.” Their careful biodynamic farming and the grapes grown in their historic vineyards capture the rich personality that comes from […]

Drink

Why Moriizo Shochu is Known as Japan’s “Phantom Spirit”

Moriizo is a premium sweet potato spirit (shochu) made by Moriizo Distillery in Tarumizu City, Kagoshima Prefecture. Since 1885, for over 130 years, they have kept their traditional method of making shochu in clay pots (Kame-tsubo-shikomi). This clay pot method creates an ideal environment for yeast growth and fermentation, leading to unique flavors. The well-used […]

Bruno Paillard

Bruno Paillard, The Champagne of Legends, Loved by Joël Robuchon

Discover why this exceptional champagne is a favorite of Michelin-starred chefs and connoisseurs worldwide. Its elegant style and high quality are highly acclaimed by many experts and connoisseurs, and it has received over 90 points in wine magazines. Its exceptional quality has earned it a strong reputation among the world’s gastronomes. The legendary chef, Joël […]

Food

The Global Tour of Shichiken and Alain Ducasse

The event series between Yamanashi Meijo’s Shichiken and Chef Alain Ducasse began on October 26 in Bangkok, following activities in seven cities worldwide from October 22. This program is documented as a record of collaboration between a Japanese sake producer and a global restaurant group, including menu coordination, production planning, and hospitality operations. The collaboration […]