Château MercianCuvée Kimihiko Ichikawamisato Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Cuvée Kimihiko Ichikawamisato Koshu from the Château Mercian
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Kimihiko Ichikawamisato Koshu of Château Mercian in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
Food and wine pairings with Cuvée Kimihiko Ichikawamisato Koshu
Pairings that work perfectly with Cuvée Kimihiko Ichikawamisato Koshu
Original food and wine pairings with Cuvée Kimihiko Ichikawamisato Koshu
The Cuvée Kimihiko Ichikawamisato Koshu of Château Mercian matches generally quite well with dishes of shellfish or lean fish such as recipes of squid with garlic and parsley or fillet of dab in bordelaise sauce.
Details and technical informations about Château Mercian's Cuvée Kimihiko Ichikawamisato Koshu.
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 Cuvée Kimihiko Ichikawamisato Koshu from Château Mercian are 0
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: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
