Mamma Mia che Buono chapter 9

Mamma Mia che Buono chapter 9

 

CHAPTER 9: Timorasso & Oysters, Japan

In this episode, VIA Italian Wine Ambassador Roddy Ropner brings us on another journey to Japan to discover another delicacy: oysters! Roddy chooses a Piedmontese white wine from native grape Timorasso to pair with either raw or cooked oysters. Enjoy!

"When winter comes to Japan, it brings blue skies and plum blossoms. It's also the season for oysters -- known as ‘kaki' on the island nation, where more than 25 species can be found. Often eaten raw or cooked with rice, they can also be deep fried, perfect for cold winter days. Timorasso, a native grape of southwest Piedmont, makes for a happy match. This little known variety, which was rescued from near-extinction by Walter Massa in the 1990s, continues to grow in popularity.. Expect high acidity and mineral notes, alongside citrus, white flowers & almonds. Irresistible!"

Roddy was born in Yorkshire, England. He graduated from Durham University with a degree in Oriental Studies (Mandarin). He then worked for twenty years as a Chinese art specialist at Christie’s auction house. Most of that time living in Asia with stints in Tokyo, Kyoto, Hong Kong and Singapore. During these two decades he developed a keen interest in Japanese food and Italian wine. In 2009 he started a Hong Kong-based wine import company, Wellspring Wines. In 2016 he and his wife moved back to Japan where he writes for Meininger’s Wine Business International on the local wine market. Roddy is currently studying for the Master of Wine exams.