Winery OkunotaSakurazawa Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Sakurazawa Chardonnay of Winery Okunota in the region of Yamanashi-ken often reveals types of flavors of non oak, oak or spices and sometimes also flavors of citrus fruit.
Food and wine pairings with Sakurazawa Chardonnay
Pairings that work perfectly with Sakurazawa Chardonnay
Original food and wine pairings with Sakurazawa Chardonnay
The Sakurazawa Chardonnay of Winery Okunota matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of spaghetti carbonara, tunisian sandwich or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Okunota's Sakurazawa Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Sakurazawa Chardonnay from Winery Okunota are 2016, 2017, 2015, 0
Informations about the Winery Okunota
The Winery Okunota is one of of the world's greatest estates. It offers 24 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
