Winery MarufujiEtude Rubaiyat Chardonnay Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
Food and wine pairings with Etude Rubaiyat Chardonnay Brut
Pairings that work perfectly with Etude Rubaiyat Chardonnay Brut
Original food and wine pairings with Etude Rubaiyat Chardonnay Brut
The Etude Rubaiyat Chardonnay Brut of Winery Marufuji matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed mushrooms, baked sea bream or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Marufuji's Etude Rubaiyat Chardonnay Brut.
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 Etude Rubaiyat Chardonnay Brut from Winery Marufuji are 0, 2017
Informations about the Winery Marufuji
The Winery Marufuji is one of of the world's great estates. It offers 32 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: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.
