Domaine PonkotsuOyasuminasai
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Oyasuminasai
Pairings that work perfectly with Oyasuminasai
Original food and wine pairings with Oyasuminasai
The Oyasuminasai of Domaine Ponkotsu matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kamounia : tunisian beef stew, lamb sweetbreads with white wine and sorrel cream or rabbit with chorizo.
Details and technical informations about Domaine Ponkotsu's Oyasuminasai.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Oyasuminasai from Domaine Ponkotsu are 2015, 2018, 0, 2017
Informations about the Domaine Ponkotsu
The Domaine Ponkotsu is one of of the world's greatest estates. It offers 4 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
