Wish Me Goode Luck

Hello.

This is not an impersonal, shameless plea for attention or anything like that. Certainly, you know that I would never stoop to abject begging. But if you happen to have 60 spare seconds and an ounce of love in your heart, you'll watch my video application for A Really Goode Job and vote for me! Please!

Thanks so much to all the folks who've sent well wishes and good vibes via email. Your support is much appreciated!

For Murphy Goode-ness Sake

I’ve been harboring a secret ambition. Crazy as it seems, I’ve decided to apply for the Murphy-Goode dream job. Yes, there are thousands of applicants. No, I do not possess magical brainwashing powers. Be that as it may, I feel particularly qualified for this position, and I’m just going to go for it.

It all started a few weeks ago when my good friend Devi sent me an email about the campaign. I didn’t take it seriously, but she urged me to apply. The more I talked to people about it, the more it seemed like a possibility. The only catch was the one-minute video prerequisite. I had no ideas, and standing in front of the camera listing my job experience seemed irrepressibly dull. What could I do to demonstrate my credentials and allow my personality to come through at the same time?

“I think you should show yourself making sake. That would make you stand out.”

“Um, how about images surrounding sake? Sakadama, o-choko, stuff like that. I mean, everyone will be drinking wine in theirs.”

“You could interview yourself, ask yourself the questions you think they’d want to know. You could even dress us in different outfits!”

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“They told you to do what?” JP asked.

“Oh, you know, it’d be like Formidable Opponent, and one of me would be wearing glasses or something like that.” I grimaced. That approach might work for Stephen Colbert, but it’s not my style.

JP made two circles with his fingers and placed them over his eyes, like a child pretending to be Batman. He turned toward me and did his best impersonation of Tim Russert. “So, Melinda, tell me why we should give you this job.”

I did the same thing with my hands and answered in a high, warbly voice, “I…like…wine. Now give me the money.”

“Only one of us is supposed to wear the glasses!” JP said, hands still covering his eyes.

“Oh right,” I giggled. It was too funny.
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At that point, I was close to giving up. Then, I got another email from Devi with an idea, the crux of which hinged on me drinking wine in a public restroom.

“It’s okay because it’s wine! Not hooch or Mad Dog!” she enthused.

The idea was hilarious, although a tad unseemly for this situation. There had to be another way to be another way of conveying my sense of humor that didn’t involve a toilet.

That afternoon, I had a flash of inspiration, but I still needed help. So I did what I do best: I harnessed the creative powers of my friends and convinced them to work all day for free. The whole thing came together in a few days, and we were ready to roll.




Conditions were against us. We had little time and space to work, and God himself seemed to disapprove. The afternoon sun was obliterated by a fierce thunderstorm that robbed us of natural light. Still, we pushed through and got it done - with the help of 3 bottles of wine and some sake. My “cast” and “crew” were amazing.

Now, there’s no turning back. I’ve just submitted my application, and I need your support. Please vote for me and, if you like the video, spread the word!

A million thanks to Adam Bishop, Hanae Tanaka, Tamami Sasaki, Minako Okamoto, JP and Misha!

New Zealand Wines Take Tokyo by Storm

Here in Japan, New Zealand wine has become synonymous with vivacious, fruit-driven Sauvignon Blanc. As such, I’d expected to see armies of these wines at last week’s New Zealand wine fair. They were there, all right, standing at full, crisp attention, but I was pleasantly surprised to find, scattered among the troops, a large number of wines made from Pinot Gris and other varieties. After talking to winery representatives, I learned that more and more producers are expanding their portfolios beyond the ubiquitous Sauvignon Blanc grape.

Around the world, Pinot Gris still enjoys less popularity than Pinot Grigio, its lighter, more acidic Italian incarnation. We don’t come across it that often in Tokyo, although I suspect it would be received quite favorably here. The dominant style in New Zealand is smooth-textured and off-dry, with a neat thread of acidity running throughout. I have to confess that, after sampling around 20 very pungent Sauvignon
Blancs from Marlborough – all with intense, vibrant grapefruit on the nose and passion fruit on the palate laced with searing acidity – I was grateful to encounter some of that soothing Pinot Gris.

Riesling and Gewurztraminer also made strong showings. Many of the Rieslings demonstrated abundant floral aromas and bold white grape (think Welch’s) and Muscat flavors. The Gewurztraminers brimmed with roses and spice, but I was pleased to note that several seemed actually quite drinkable, being neither overly sweet nor flabby.

There were lots of great whites, far too many to list, but here are a few of the ones that grabbed my attention.


Misha’s Vineyard “The Gallery” Gewurztraminer ’08 – delicate floral aromas followed by rose petals and a trace of mineral on the palate, full impact but light texture with good balance and a slightly sweet finish. Gentle.

Anthem Pinot Gris Central Otago ’07 – smooth, with just a touch of honey sweetness. Mannerly, but in a good way.

Waimea Pinot Gris ’08 – hints of pear, nice body, with a rolling sweetness toward the finish.

Peregrine Pinot Gris Central Otago ’08 – striking pear flavors backed by refreshing acidity. Light and lovely.

Tinpot Hut Pinot Gris Marlborough ’08 – subtle, with hints of apple, pear, and baked treats.

Staete Landt Sauvignon Blanc Marlborough ’07 – smoky, Poully-Fume-esque mineral undertones, with nice balance.

Pegasus Bay Sauvignon Blanc/Semillion Waipara ’08 – intriguing, musky and earthy aromas give way to bright fruit and lively acidity. Pleasant weight and mouthfeel.

Of course, it would be unfair not to mention the red wines. Lush Pinot Noir is one of New Zealand’s great gifts to the world, but I also discovered some outstanding Cabernet blends and Syrahs.

Ata Rangi Pinot Noir Marlborough ’06 – sprightly, almost spritzy impact with firm acidity and light body. Noticeable tannins and a touch of leather in the finish. Serious but far from fusty.

Schubert Block B Pinot Noir Wairarapa ’07 – fruity and round, but surprisingly dry with supple structure.

Gladstone Pinot Noir Wairarapa ’06 – Fruit-forward and fleshy with soft tannins and good acidity.

Misha’s Vineyard “The Audition” Pinot Noir ’07 – unfiltered, playful and fruity, with new oak nuance, exotic scents of sandalwood and spice.

Temata Coleraine Cabernet Sauvignon/Merlot Hawke’s Bay ’06 and ’07 – both really delicious, the Cab-based one tastes like Christmas, while the Merlot-based one shows terrific hints of cedar.


Man O’War Syrah Waiheke Island ’08 – one of my favorites all day, the kind of wine you’d kiss on the first date. Solid tannic bones with lots of muscle and smoky depth. A touch of Viognier gives it that extra-special something. It’s mighty-mighty.


The turnout at this event was fantastic. I had a lot of fun, although evidently not as much as the woman beside me at the Jeroboam booth.

“Subarashii!” she squealed, pointing to a bottle of Craggy Range Pinot Noir.

She was flushed and her eyes bounced excitedly behind her glasses.

“Are you with the press?” she asked.

“Um, sort of,” I smiled.

“Which of these do you like?”

“This one’s not bad,” I nodded in the direction of Dog Point.

“Sure, but this one is…is…” she shook her head and waved her hands, “subarashii!”

“Oh, yes,” I smiled, holding out my glass for a taste, “I’ve had that before and it’s very nice.”

The rep eyed me warily and poured a miserly centimeter of wine into my glass.

“But I’m not drunk!” I wanted to protest. “I don’t even know that lady!”

Instead, I moved on. Moments later, at the Clos Henri booth, I felt a hand on my shoulder.

“Kore mo subarashii!”

That was my cue to leave. But I’ll be looking forward to sampling more great New Zealand wines next year!

I've Eaten Here: Les Creations de Narisawa

When Gordon Ramsay delivers this line on Kitchen Nightmares, it's invariably shouted - at full, angry volume - in order to excoriate restaurateurs for the sanitary conditions in their kitchens. But I'm appropriating this phrase for the opposite reason, to indicate that I am very happy to have dined at this restaurant.



This is, or so I hope, the first installment of a series of reports on my experiences with haute cuisine in Tokyo. And what better place to start than Les Creations de Narisawa, the only restaurant in Japan to make it onto the San Pellegrino list of top 50 restaurants in the world?

While you're at it, take a sneaky peek at my decadent meal at A Ta Gueule. If you're not drooling by the end of the article, I haven't done my job properly.



If you're in Tokyo and would like to receive a free glass of Hennessy Fine Champagne VSOP Cognac, print out this coupon and take it straight to the Riedel Wine Boutique in Aoyama!