Winery MarufujiPetit Domaine Rubaiyat
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Petit Verdot and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Petit Domaine Rubaiyat
Pairings that work perfectly with Petit Domaine Rubaiyat
Original food and wine pairings with Petit Domaine Rubaiyat
The Petit Domaine Rubaiyat of Winery Marufuji matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces, traditional lamb couscous (from algeria) or rabbit with mustard, thyme and cream.
Details and technical informations about Winery Marufuji's Petit Domaine Rubaiyat.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Petit Domaine Rubaiyat from Winery Marufuji are 2009, 2013, 2008, 0
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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
