Château MarsShirane Koshu Sur Lie
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Shirane Koshu Sur Lie from the Château Mars
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shirane Koshu Sur Lie of Château Mars in the region of Yamanashi-ken is a .
Food and wine pairings with Shirane Koshu Sur Lie
Pairings that work perfectly with Shirane Koshu Sur Lie
Original food and wine pairings with Shirane Koshu Sur Lie
The Shirane Koshu Sur Lie of Château Mars matches generally quite well with dishes of shellfish or lean fish such as recipes of quenelles in nantua sauce or fideuà (spain).
Details and technical informations about Château Mars's Shirane Koshu Sur Lie.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of Shirane Koshu Sur Lie from Château Mars are 2019, 2015, 0, 2017 and 2018.
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
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
