Winery HaramoVintage Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Vintage Koshu from the Winery Haramo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vintage Koshu of Winery Haramo in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
On the nose the Vintage Koshu of Winery Haramo in the region of Yamanashi-ken often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Vintage Koshu
Pairings that work perfectly with Vintage Koshu
Original food and wine pairings with Vintage Koshu
The Vintage Koshu of Winery Haramo matches generally quite well with dishes of shellfish or lean fish such as recipes of shrimp with curry express or baked cod à la provençale.
Details and technical informations about Winery Haramo's Vintage Koshu.
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 Vintage Koshu from Winery Haramo are 2017, 2014, 2013, 0 and 2012.
Informations about the Winery Haramo
The Winery Haramo is one of of the world's great estates. It offers 17 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
