Winery Diamond ShuzoChanter Y.A Amarillo
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Chanter Y.A Amarillo from the Winery Diamond Shuzo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chanter Y.A Amarillo of Winery Diamond Shuzo in the region of Yamanashi-ken is a .
Food and wine pairings with Chanter Y.A Amarillo
Pairings that work perfectly with Chanter Y.A Amarillo
Original food and wine pairings with Chanter Y.A Amarillo
The Chanter Y.A Amarillo of Winery Diamond Shuzo matches generally quite well with dishes of shellfish or lean fish such as recipes of cantonese rice or flounder fillets, lemon butter.
Details and technical informations about Winery Diamond Shuzo's Chanter Y.A Amarillo.
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 Chanter Y.A Amarillo from Winery Diamond Shuzo are 2018, 2014, 0, 2015 and 2012.
Informations about the Winery Diamond Shuzo
The Winery Diamond Shuzo is one of of the world's great estates. It offers 22 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
