Domaine SoggaCinq Cépages
White wine
This wine is a blend of 4 varietals which are the Gewurztraminer, the Pinot blanc, the Riesling and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
The Cinq Cépages of the Domaine Sogga is in the top 30 of wines of Nagano-ken.
Food and wine pairings with Cinq Cépages
Pairings that work perfectly with Cinq Cépages
Original food and wine pairings with Cinq Cépages
The Cinq Cépages of Domaine Sogga matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of baked bread (tomato, mushroom, ham, cheese), adapted vietnamese fondue or codfish aioli.
Details and technical informations about Domaine Sogga's Cinq Cépages.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. 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 vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Cinq Cépages from Domaine Sogga are 2017, 2018, 2019, 0 and 2016.
Informations about the Domaine Sogga
The Domaine Sogga is one of of the world's great estates. It offers 72 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
