Early Summer Wine Tasting @ FCCJ

Mark your calendars for a very exciting and unusually eclectic selection of wines coming to the FCCJ May 24 and 25 courtesy of Mikuni Wines and Miyako Boeki.

Exceptionally valued South African The Pavillion Chenin Blanc Vionignier (2009), Syrahs Vionignier (2008) 880 yen, Chilean Miguel Torres Sauvignon Blanc (2009), Cabernet Sauvignon (2007) 980 yen, Côtes-du-Rhône Paul Jaboulet Aîné Parallele 45 Blanc (2008), Rouge (2006) 1,470 yen, Alain Brumont Château Montus (2006) 3,100 yen and many more. The fine collection will be capped by the wonderful Billecart-Salmon Brut Reserve (NV) 4,880 yen, all, of course, at incredible value available only to FCCJ members and their guests. (maximum 6 guest reservations per member initially; after May 16th, guest limits will be lifted based upon availability).

There will be some cheese, prosciutto and Chef Dodd's delectable appetizers to compliment the fine tastings.

Those interested in purchasing wine and/or food selections direct from vendors may do so, as usual, at significantly below-market prices.

Complete selection and pricing information is available in advance at our Reception desk.

There will be two sessions per evening for the 2 day event so that guests will be able to enjoy the fine selection at their leisure. Be sure to book early.
The first starts at 6:00 pm and finishes promptly at 7:20 pm. The second will start at 7:40 pm and finish at 9:00 pm. Both sessions are on a first come, first served basis and limited to a maximum of 100 attendees per session. Reservation times are not transferable unless space is available. Please note that the Pen & Quill will be open for dinner service in our Dining Room West, and reservations are recommended.

Tickets are 2,300 yen per person. Please reserve in advance so we may make the appropriate preparations (3211-3161 or http://www.fccj.or.jp). Reservations canceled less than 24 hours in advance will be charged in full. Reservations and cancellations are not complete without confirmation.

The Food & Beverage Committee