Winery Izawa FieldLe Coteau des Chevrettes
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Le Coteau des Chevrettes
Pairings that work perfectly with Le Coteau des Chevrettes
Original food and wine pairings with Le Coteau des Chevrettes
The Le Coteau des Chevrettes of Winery Izawa Field matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and fresh salmon tart, grilled lobster with tarragon cream sauce or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Izawa Field's Le Coteau des Chevrettes.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Le Coteau des Chevrettes from Winery Izawa Field are 0
Informations about the Winery Izawa Field
The Winery Izawa Field is one of of the world's greatest estates. It offers 6 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
