A friend asked to see what we drank at Noma Tokyo, so here is my menu and wines. I admit, I did not consider the wine pairing to be done very well. Many of the wines were “bio” and I personally thought, they were very ill-matched.

The one wine from the south-western part of France Matassa 2012 had the most classic taste, it was meaty, animal and had good fruit.

The Bruno Schueller wine was also interesting and was rich, round and had depth on the palate.

The Sake, was a red sake and over powered the course and was not my type of sake.

The Giallo 2013 was so light and seemed as if it was lost in the shuffle. Overall the wines were not interesting enough and lacked charm, and style definition for such an important event.

My guess is, the chef is not well versed in wine and leaves it up to the sommelier to decide. While I am not in any way against “bio” wines, I just feel that this term is abused, and is too often used as a prelude to serving a wine that is oxidized or re-fermented, or is just blasé.

PS: after writing this I did some research on one of the wines that intrigued me as being one of the worst. Tom Shobbrook’s Giallo, a sauvignon blanc, it is all natural with 6 weeks skin contact and bottled 9 months later, it is probably more interesting when enjoyed in a more conducive setting. Sometimes a wine gets a bad rap because the context is not perfect for the wine, and hence the wine gets lost.