Winery Iwasaki JozoHonjyo Koshu Sur Lie
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Honjyo Koshu Sur Lie from the Winery Iwasaki Jozo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Honjyo Koshu Sur Lie of Winery Iwasaki Jozo in the region of Yamanashi-ken is a .
Food and wine pairings with Honjyo Koshu Sur Lie
Pairings that work perfectly with Honjyo Koshu Sur Lie
Original food and wine pairings with Honjyo Koshu Sur Lie
The Honjyo Koshu Sur Lie of Winery Iwasaki Jozo matches generally quite well with dishes of shellfish or lean fish such as recipes of mouclade or homemade fish burger with mozzarella shrimp salad.
Details and technical informations about Winery Iwasaki Jozo's Honjyo Koshu Sur Lie.
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.
Informations about the Winery Iwasaki Jozo
The Winery Iwasaki Jozo is one of of the world's greatest estates. It offers 19 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
