Marquis Winery (Maruki Winery)Koshu Jien Blanc
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Koshu Jien Blanc from the Marquis Winery (Maruki Winery)
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu Jien Blanc of Marquis Winery (Maruki Winery) in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu Jien Blanc
Pairings that work perfectly with Koshu Jien Blanc
Original food and wine pairings with Koshu Jien Blanc
The Koshu Jien Blanc of Marquis Winery (Maruki Winery) matches generally quite well with dishes of shellfish or lean fish such as recipes of grilled lobster with tarragon cream sauce or cod with chorizo sauce and grilled peppers.
Details and technical informations about Marquis Winery (Maruki Winery)'s Koshu Jien Blanc.
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 Koshu Jien Blanc from Marquis Winery (Maruki Winery) are 0
Informations about the Marquis Winery (Maruki Winery)
The Marquis Winery (Maruki Winery) is one of of the world's great estates. It offers 36 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: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
