Asaya Winery甲州 (Vert)
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the 甲州 (Vert) from the Asaya Winery
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 甲州 (Vert) of Asaya Winery in the region of Yamanashi-ken is a .
Food and wine pairings with 甲州 (Vert)
Pairings that work perfectly with 甲州 (Vert)
Original food and wine pairings with 甲州 (Vert)
The 甲州 (Vert) of Asaya Winery matches generally quite well with dishes of shellfish or lean fish such as recipes of mussels with marinara or skewers of marinated white fish.
Details and technical informations about Asaya Winery's 甲州 (Vert).
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Last vintages of this wine
The best vintages of 甲州 (Vert) from Asaya Winery are 2017, 0, 2010
Informations about the Asaya Winery
The Asaya Winery is one of of the world's great estates. It offers 18 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
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 word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
