Winery ChichibuKoshu Sur Lee (甲州 シュール・リー)
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Koshu Sur Lee (甲州 シュール・リー) from the Winery Chichibu
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu Sur Lee (甲州 シュール・リー) of Winery Chichibu in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu Sur Lee (甲州 シュール・リー)
Pairings that work perfectly with Koshu Sur Lee (甲州 シュール・リー)
Original food and wine pairings with Koshu Sur Lee (甲州 シュール・リー)
The Koshu Sur Lee (甲州 シュール・リー) of Winery Chichibu matches generally quite well with dishes of shellfish or lean fish such as recipes of shrimp in coconut milk or cioppino (fricassee of the sea with tomatoes).
Details and technical informations about Winery Chichibu's Koshu Sur Lee (甲州 シュール・リー).
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 Koshu Sur Lee (甲州 シュール・リー) from Winery Chichibu are 0
Informations about the Winery Chichibu
The Winery Chichibu is one of of the world's great estates. It offers 16 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
