Château SakaoriKoshu Dry
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
The Koshu Dry of the Château Sakaori is in the top 70 of wines of Yamanashi-ken.
Taste structure of the Koshu Dry from the Château Sakaori
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu Dry of Château Sakaori in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
Food and wine pairings with Koshu Dry
Pairings that work perfectly with Koshu Dry
Original food and wine pairings with Koshu Dry
The Koshu Dry of Château Sakaori matches generally quite well with dishes of shellfish or lean fish such as recipes of mussels with cream supers or cod with vanilla sauce.
Details and technical informations about Château Sakaori's Koshu Dry.
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 Koshu Dry from Château Sakaori are 2017, 2019, 2018, 2016 and 2014.
Informations about the Château Sakaori
The Château Sakaori is one of of the world's greatest 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
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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
