Cfa Backyard WineryL'Ecole de A Koshu di Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the L'Ecole de A Koshu di Koshu from the Cfa Backyard Winery
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Ecole de A Koshu di Koshu of Cfa Backyard Winery in the region of Yamanashi-ken is a .
Food and wine pairings with L'Ecole de A Koshu di Koshu
Pairings that work perfectly with L'Ecole de A Koshu di Koshu
Original food and wine pairings with L'Ecole de A Koshu di Koshu
The L'Ecole de A Koshu di Koshu of Cfa Backyard Winery matches generally quite well with dishes of shellfish or lean fish such as recipes of shrimp with garlic and orange or grilled swordfish slice with herbs.
Details and technical informations about Cfa Backyard Winery's L'Ecole de A Koshu di Koshu.
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.
Informations about the Cfa Backyard Winery
The Cfa Backyard Winery is one of of the world's greatest estates. It offers 11 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
