Winery IkedaPremium Cuvée
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Premium Cuvée from the Winery Ikeda
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Cuvée of Winery Ikeda in the region of Yamanashi-ken is a .
Food and wine pairings with Premium Cuvée
Pairings that work perfectly with Premium Cuvée
Original food and wine pairings with Premium Cuvée
The Premium Cuvée of Winery Ikeda matches generally quite well with dishes of shellfish or lean fish such as recipes of quinoa with shrimp or cod with chorizo sauce and grilled peppers.
Details and technical informations about Winery Ikeda's Premium Cuvée.
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 Premium Cuvée from Winery Ikeda are 2017, 2018, 0, 2016
Informations about the Winery Ikeda
The Winery Ikeda is one of of the world's greatest estates. It offers 13 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: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.
