Winery Huggy wine - Yasuki HagiharaKamoshi Gris-de-Gris
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Kamoshi Gris-de-Gris from the Winery Huggy wine - Yasuki Hagihara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kamoshi Gris-de-Gris of Winery Huggy wine - Yasuki Hagihara in the region of Yamanashi-ken is a .
Food and wine pairings with Kamoshi Gris-de-Gris
Pairings that work perfectly with Kamoshi Gris-de-Gris
Original food and wine pairings with Kamoshi Gris-de-Gris
The Kamoshi Gris-de-Gris of Winery Huggy wine - Yasuki Hagihara matches generally quite well with dishes of shellfish or lean fish such as recipes of shrimps with curry and coconut milk or yellow fish.
Details and technical informations about Winery Huggy wine - Yasuki Hagihara's Kamoshi Gris-de-Gris.
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 Kamoshi Gris-de-Gris from Winery Huggy wine - Yasuki Hagihara are 0
Informations about the Winery Huggy wine - Yasuki Hagihara
The Winery Huggy wine - Yasuki Hagihara is one of of the world's great estates. It offers 44 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
