Winery Huggy wine - Yasuki HagiharaKoshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Koshu from the Winery Huggy wine - Yasuki Hagihara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu of Winery Huggy wine - Yasuki Hagihara in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu
Pairings that work perfectly with Koshu
Original food and wine pairings with Koshu
The Koshu of Winery Huggy wine - Yasuki Hagihara matches generally quite well with dishes of shellfish or lean fish such as recipes of real swiss fondue or breaded fish (whiting).
Details and technical informations about Winery Huggy wine - Yasuki Hagihara's 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 Koshu from Winery Huggy wine - Yasuki Hagihara are 2017, 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
