Winery Soleil LevantHojosinwa Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Hojosinwa Koshu from the Winery Soleil Levant
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hojosinwa Koshu of Winery Soleil Levant in the region of Yamanashi-ken is a .
Food and wine pairings with Hojosinwa Koshu
Pairings that work perfectly with Hojosinwa Koshu
Original food and wine pairings with Hojosinwa Koshu
The Hojosinwa Koshu of Winery Soleil Levant matches generally quite well with dishes of shellfish or lean fish such as recipes of mi sao or blanquette with 2 fish and seafood.
Details and technical informations about Winery Soleil Levant's Hojosinwa 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 Hojosinwa Koshu from Winery Soleil Levant are 2019
Informations about the Winery Soleil Levant
The Winery Soleil Levant is one of of the world's great estates. It offers 18 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
