Château MercianPrivate Reserve Essence de 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 Private Reserve Essence de Koshu from the Château Mercian
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Private Reserve Essence de Koshu of Château Mercian in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
Food and wine pairings with Private Reserve Essence de Koshu
Pairings that work perfectly with Private Reserve Essence de Koshu
Original food and wine pairings with Private Reserve Essence de Koshu
The Private Reserve Essence de Koshu of Château Mercian matches generally quite well with dishes of shellfish or lean fish such as recipes of stuffed squid in the sétoise sauce or fish fondue.
Details and technical informations about Château Mercian's Private Reserve Essence de 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 Private Reserve Essence de Koshu from Château Mercian are 2015
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.
News related to this wine
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The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
