Château MercianMariko Vineyard Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Mariko Vineyard Chardonnay of the Château Mercian is in the top 20 of wines of Japan and in the top 10 of wines of Nagano-ken.
Wine flavors and olphactive analysis
On the nose the Mariko Vineyard Chardonnay of Château Mercian in the region of Nagano-ken often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Mariko Vineyard Chardonnay
Pairings that work perfectly with Mariko Vineyard Chardonnay
Original food and wine pairings with Mariko Vineyard Chardonnay
The Mariko Vineyard Chardonnay of Château Mercian matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of zucchini lasagna, gratin of ravioli with salmon or zucchini quiche.
Details and technical informations about Château Mercian's Mariko Vineyard Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Mariko Vineyard Chardonnay from Château Mercian are 2014, 2018, 2017, 2016 and 2019.
Informations about the Château Mercian
The Château Mercian is one of of the world's greatest estates. It offers 93 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
