Morita Koshu Winery - ChanmorisGrand Chanmoris 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 Grand Chanmoris Koshu from the Morita Koshu Winery - Chanmoris
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Chanmoris Koshu of Morita Koshu Winery - Chanmoris in the region of Yamanashi-ken is a .
Food and wine pairings with Grand Chanmoris Koshu
Pairings that work perfectly with Grand Chanmoris Koshu
Original food and wine pairings with Grand Chanmoris Koshu
The Grand Chanmoris Koshu of Morita Koshu Winery - Chanmoris matches generally quite well with dishes of shellfish or lean fish such as recipes of lobster tail armorican style or american-style monkfish.
Details and technical informations about Morita Koshu Winery - Chanmoris's Grand Chanmoris 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 Grand Chanmoris Koshu from Morita Koshu Winery - Chanmoris are 2016, 2018, 0, 2017
Informations about the Morita Koshu Winery - Chanmoris
The Morita Koshu Winery - Chanmoris is one of of the world's great estates. It offers 23 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
