Looking for a good wine of Yamanashi-ken among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Yamanashi-ken. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Yamanashi-ken with technical and enological descriptions.
Want to buy a red wine of Yamanashi-ken cheap or sell a red wine of Yamanashi-ken at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Red wines from the region of Yamanashi-ken go well with generally quite well with dishes of beef, game (deer, venison) or lamb such as recipes of beef strogonoff, rabbit with prunes or quick couscous.
On the nose the red wine of the region of Yamanashi-ken. often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit, red fruit or non oak.
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production.
The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The latter makes Soft, Fruity reds, while Koshu Dry white wines tend to be Aromatic dry, crisp and citrussy. Koshu is thought to have been cultivated in the Yamanashi Prefecture for a thousand years or more. Genetic studies of the grape tend to support this. Of the 40 other permitted varieties, Cabernet Sauvignon and Chardonnay are most prominent.
As of 2018 there are around 80 wineries. Nearly half of these are located arround Koshu City. The 670 hectares (1,655 acres) of vineyards in Yamanashi produce around 40 percent of Japan's entire grape wine output.
The wine industry in its modern form dates back to the 1870s in Yamanashi.
Want to buy a white wine of Yamanashi-ken cheap or sell a white wine of Yamanashi-ken at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
White wines from the region of Yamanashi-ken go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork chops with curry and honey, tuna brick (light) or quiche without pastry, courgette and blue cheese.
On the nose the white wine of the region of Yamanashi-ken. often reveals types of flavors of grapefruit, citrus or apples and sometimes also flavors of peach, lime or minerality. In the mouth the white wine of the region of Yamanashi-ken. is a .
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Want to buy a sparkling wine of Yamanashi-ken cheap or sell a sparkling wine of Yamanashi-ken at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sparkling wines from the region of Yamanashi-ken go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pizza cone, cream and tuna quiche or tuna, pepper and tomato quiche.
On the nose the sparkling wine of the region of Yamanashi-ken. often reveals types of flavors of non oak, citrus fruit or microbio and sometimes also flavors of tree fruit, earth or vegetal.
A very colorful term to designate a sensation similar to the crunchiness of a grape bursting under the tooth in young and lively wines.
Want to buy a pink wine of Yamanashi-ken cheap or sell a pink wine of Yamanashi-ken at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Pink wines from the region of Yamanashi-ken go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef with caramelized onion, tomatoes, zucchini, potatoes stuffed moroccan style with... or duck breast with pepper sauce.
On the nose the pink wine of the region of Yamanashi-ken. often reveals types of flavors of citrus fruit, red fruit or earth and sometimes also flavors of tree fruit, floral.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Want to buy a sweet wine of Yamanashi-ken cheap or sell a sweet wine of Yamanashi-ken at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sweet wines from the region of Yamanashi-ken go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of gratin of fresh chard (green and ribs), skate wing with caper butter or magic cake cheese quiche.
On the nose the sweet wine of the region of Yamanashi-ken. often reveals types of flavors of tree fruit, earth or oak and sometimes also flavors of dried fruit, non oak or microbio.
Treatment, formerly practiced with copper sulfate, applied to the vine to prevent cryptogamic diseases.
