Asaya Winery勝沼甲州シュールリー (Katsunuma Koshu Surrey)
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the 勝沼甲州シュールリー (Katsunuma Koshu Surrey) from the Asaya Winery
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 勝沼甲州シュールリー (Katsunuma Koshu Surrey) of Asaya Winery in the region of Yamanashi-ken is a .
Food and wine pairings with 勝沼甲州シュールリー (Katsunuma Koshu Surrey)
Pairings that work perfectly with 勝沼甲州シュールリー (Katsunuma Koshu Surrey)
Original food and wine pairings with 勝沼甲州シュールリー (Katsunuma Koshu Surrey)
The 勝沼甲州シュールリー (Katsunuma Koshu Surrey) of Asaya Winery matches generally quite well with dishes of shellfish or lean fish such as recipes of mussels with white wine and tomato or cod with chorizo.
Details and technical informations about Asaya Winery's 勝沼甲州シュールリー (Katsunuma Koshu Surrey).
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 勝沼甲州シュールリー (Katsunuma Koshu Surrey) from Asaya Winery are 2018, 0, 2017
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
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
