Château SakaoriCuvée Team Kisvin Koshu Barrel Aged
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Cuvée Team Kisvin Koshu Barrel Aged from the Château Sakaori
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Team Kisvin Koshu Barrel Aged of Château Sakaori in the region of Yamanashi-ken is a .
Food and wine pairings with Cuvée Team Kisvin Koshu Barrel Aged
Pairings that work perfectly with Cuvée Team Kisvin Koshu Barrel Aged
Original food and wine pairings with Cuvée Team Kisvin Koshu Barrel Aged
The Cuvée Team Kisvin Koshu Barrel Aged of Château Sakaori matches generally quite well with dishes of shellfish or lean fish such as recipes of lobster and scallops on a bed of leeks or chicken chop suey.
Details and technical informations about Château Sakaori's Cuvée Team Kisvin Koshu Barrel Aged.
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 Cuvée Team Kisvin Koshu Barrel Aged from Château Sakaori are 0
Informations about the Château Sakaori
The Château Sakaori is one of of the world's great estates. It offers 31 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: Lactic (acid)
Acid obtained by malolactic fermentation.
