Château MarsHosaka Premium Cabernet - Baileya
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Hosaka Premium Cabernet - Baileya of Château Mars in the region of Yamanashi-ken often reveals types of flavors of oak, red fruit.
Food and wine pairings with Hosaka Premium Cabernet - Baileya
Pairings that work perfectly with Hosaka Premium Cabernet - Baileya
Original food and wine pairings with Hosaka Premium Cabernet - Baileya
The Hosaka Premium Cabernet - Baileya of Château Mars matches generally quite well with dishes of beef, lamb or spicy food such as recipes of grandma melanie's cassoulet, leg of lamb with spices or dal lentils with coconut milk.
Details and technical informations about Château Mars's Hosaka Premium Cabernet - Baileya.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Hosaka Premium Cabernet - Baileya from Château Mars are 2018, 0, 2017
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
