Kai wineryCuvée Kazama Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Cuvée Kazama Barbera
Pairings that work perfectly with Cuvée Kazama Barbera
Original food and wine pairings with Cuvée Kazama Barbera
The Cuvée Kazama Barbera of Kai winery matches generally quite well with dishes of pork, spicy food or poultry such as recipes of chicken ballotine with ham and mushrooms, haddock with curry cream or pad thai.
Details and technical informations about Kai winery's Cuvée Kazama Barbera.
Discover the grape variety: Garnacha Tintorera
Intensely coloured, supple reds with a deep, near-opaque purple robe, light tannins and a dense palate. Signature aromas of black fruits (blackberry, blackcurrant), plum, soft spices and inky notes. Powerful dyer's profile. Grown in Spain (Almansa DO, La Mancha) and Portugal, used mainly to deepen colour in Mediterranean blends. Spanish synonym for Alicante Bouschet, a dyer's hybrid of Petit Bouschet × Grenache (19th century).
Last vintages of this wine
The best vintages of Cuvée Kazama Barbera from Kai winery are 0
Informations about the Kai winery
The Kai winery 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
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: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
