Winery ChateraiseKatsunuma Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Katsunuma Koshu from the Winery Chateraise
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Katsunuma Koshu of Winery Chateraise in the region of Yamanashi-ken is a .
Food and wine pairings with Katsunuma Koshu
Pairings that work perfectly with Katsunuma Koshu
Original food and wine pairings with Katsunuma Koshu
The Katsunuma Koshu of Winery Chateraise matches generally quite well with dishes of shellfish or lean fish such as recipes of scallops with chorizo sauce or sea sauerkraut with white wine.
Details and technical informations about Winery Chateraise's Katsunuma Koshu.
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.
Informations about the Winery Chateraise
The Winery Chateraise is one of of the world's great estates. It offers 19 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.
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
