Winery Coco Farm農民ドライ (Farmer's Dry)
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Kerner and the Müller-Thurgau.
This wine generally goes well with pork, vegetarian or poultry.
The 農民ドライ (Farmer's Dry) of the Winery Coco Farm is in the top 10 of wines of Yamanashi-ken.
Wine flavors and olphactive analysis
On the nose the 農民ドライ (Farmer's Dry) of Winery Coco Farm in the region of Yamanashi-ken often reveals types of flavors of microbio, tree fruit or citrus fruit.
Food and wine pairings with 農民ドライ (Farmer's Dry)
Pairings that work perfectly with 農民ドライ (Farmer's Dry)
Original food and wine pairings with 農民ドライ (Farmer's Dry)
The 農民ドライ (Farmer's Dry) of Winery Coco Farm matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of suckling pig leg in the oven, parillade of fish and seafood or fondue with lao sukiyaki sauce (laos).
Details and technical informations about Winery Coco Farm's 農民ドライ (Farmer's Dry).
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of 農民ドライ (Farmer's Dry) from Winery Coco Farm are 2018, 2019, 2017, 2014 and 0.
Informations about the Winery Coco Farm
The Winery Coco Farm is one of of the world's greatest estates. It offers 58 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
