Winery Huggy wine - Yasuki HagiharaTsubomi Oak Cuve
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Tsubomi Oak Cuve from the Winery Huggy wine - Yasuki Hagihara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tsubomi Oak Cuve of Winery Huggy wine - Yasuki Hagihara in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
On the nose the Tsubomi Oak Cuve of Winery Huggy wine - Yasuki Hagihara in the region of Yamanashi-ken often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of spices, floral.
Food and wine pairings with Tsubomi Oak Cuve
Pairings that work perfectly with Tsubomi Oak Cuve
Original food and wine pairings with Tsubomi Oak Cuve
The Tsubomi Oak Cuve of Winery Huggy wine - Yasuki Hagihara matches generally quite well with dishes of shellfish or lean fish such as recipes of cuttlefish in sauce or kedgeree.
Details and technical informations about Winery Huggy wine - Yasuki Hagihara's Tsubomi Oak Cuve.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of Tsubomi Oak Cuve from Winery Huggy wine - Yasuki Hagihara are 0, 2018
Informations about the Winery Huggy wine - Yasuki Hagihara
The Winery Huggy wine - Yasuki Hagihara is one of of the world's greatest 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
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
