Winery HitomiMono Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Mono Chardonnay
Pairings that work perfectly with Mono Chardonnay
Original food and wine pairings with Mono Chardonnay
The Mono Chardonnay of Winery Hitomi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit with cider and mushrooms, pasta gratin or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Hitomi's Mono Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Mono Chardonnay from Winery Hitomi are 0
Informations about the Winery Hitomi
The Winery Hitomi is one of of the world's great estates. It offers 95 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
