Château MarsHosaka Hinoshiro Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Hosaka Hinoshiro Chardonnay
Pairings that work perfectly with Hosaka Hinoshiro Chardonnay
Original food and wine pairings with Hosaka Hinoshiro Chardonnay
The Hosaka Hinoshiro Chardonnay of Château Mars matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of breton galette with buckwheat flour, sea bream with white wine or zucchini quiche.
Details and technical informations about Château Mars's Hosaka Hinoshiro Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Hosaka Hinoshiro Chardonnay from Château Mars are 0
Informations about the Château Mars
The Château Mars is one of of the world's great estates. It offers 61 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
