Château MercianHosaka Koshu Selected Vineyards
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Hosaka Koshu Selected Vineyards from the Château Mercian
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hosaka Koshu Selected Vineyards of Château Mercian in the region of Yamanashi-ken is a .
Food and wine pairings with Hosaka Koshu Selected Vineyards
Pairings that work perfectly with Hosaka Koshu Selected Vineyards
Original food and wine pairings with Hosaka Koshu Selected Vineyards
The Hosaka Koshu Selected Vineyards of Château Mercian matches generally quite well with dishes of shellfish or lean fish such as recipes of spanish seafood paella or ceviche of cod (mexico).
Details and technical informations about Château Mercian's Hosaka Koshu Selected Vineyards.
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 Hosaka Koshu Selected Vineyards 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
