Winery Nora-KuraNorapon Blanc
White wine
This wine generally goes well with
The Norapon Blanc of the Winery Nora-Kura is in the top 10 of wines of Japan and in the top 5 of wines of Hokkaidō-ken.
Wine flavors and olphactive analysis
On the nose the Norapon Blanc of Winery Nora-Kura in the region of Hokkaidō-ken often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of floral.
Details and technical informations about Winery Nora-Kura's Norapon Blanc.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Last vintages of this wine
The best vintages of Norapon Blanc from Winery Nora-Kura are 2015, 2017, 2013, 2018 and 2014.
Informations about the Winery Nora-Kura
The Winery Nora-Kura is one of of the world's greatest estates. It offers 18 wines for sale in the of Hokkaidō-ken to come and discover on site or to buy online.
The wine region of Hokkaidō-ken
The wine region of Hokkaidō-ken of Japan. Wineries and vineyards like the Domaine Yoichi Wine or the Domaine Takahiko produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Hokkaidō-ken are Pinot noir, Kerner and Zweigelt, they are then used in wines in blends or as a single variety. On the nose of Hokkaidō-ken often reveals types of flavors of cherry, plum or tropical fruit and sometimes also flavors of citrus fruit, minerality or green apple.
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The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
