Winery MannsSunday Japon 324 Asama Merlot
Sparkling wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Sunday Japon 324 Asama Merlot
Pairings that work perfectly with Sunday Japon 324 Asama Merlot
Original food and wine pairings with Sunday Japon 324 Asama Merlot
The Sunday Japon 324 Asama Merlot of Winery Manns matches generally quite well with dishes of beef or game (deer, venison) such as recipes of adapted vietnamese fondue or rabbit with kriek and cherries.
Details and technical informations about Winery Manns's Sunday Japon 324 Asama Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Manns
The Winery Manns is one of of the world's great estates. It offers 75 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.
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The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
