Chateau KatsunumaNamadume 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 Namadume Koshu from the Chateau Katsunuma
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Namadume Koshu of Chateau Katsunuma in the region of Yamanashi-ken is a .
Food and wine pairings with Namadume Koshu
Pairings that work perfectly with Namadume Koshu
Original food and wine pairings with Namadume Koshu
The Namadume Koshu of Chateau Katsunuma matches generally quite well with dishes of shellfish or lean fish such as recipes of fish curry à la reunion or haddock with potatoes.
Details and technical informations about Chateau Katsunuma's Namadume 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.
Last vintages of this wine
The best vintages of Namadume Koshu from Chateau Katsunuma are 2015, 0, 2012
Informations about the Chateau Katsunuma
The Chateau Katsunuma is one of of the world's great estates. It offers 48 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
