Château MercianAiakane
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Aiakane of Château Mercian in the region of Yamanashi-ken often reveals types of flavors of oaky, raspberry or earth and sometimes also flavors of oak, red fruit.
Food and wine pairings with Aiakane
Pairings that work perfectly with Aiakane
Original food and wine pairings with Aiakane
The Aiakane of Château Mercian matches generally quite well with dishes of beef or game (deer, venison) such as recipes of boeuf en daube or boar in civet.
Details and technical informations about Château Mercian's Aiakane.
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.
Last vintages of this wine
The best vintages of Aiakane from Château Mercian are 2017, 2016
Informations about the Château Mercian
The Château Mercian is one of of the world's great estates. It offers 93 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: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
