Winery ShirayuriKoshu Vigne de Nakagawa
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Koshu Vigne de Nakagawa from the Winery Shirayuri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu Vigne de Nakagawa of Winery Shirayuri in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu Vigne de Nakagawa
Pairings that work perfectly with Koshu Vigne de Nakagawa
Original food and wine pairings with Koshu Vigne de Nakagawa
The Koshu Vigne de Nakagawa of Winery Shirayuri matches generally quite well with dishes of shellfish or lean fish such as recipes of gari (cassava flour) with shrimps (africa) or fillets of sole.
Details and technical informations about Winery Shirayuri's Koshu Vigne de Nakagawa.
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 Koshu Vigne de Nakagawa from Winery Shirayuri are 2017, 0, 2019
Informations about the Winery Shirayuri
The Winery Shirayuri is one of of the world's great estates. It offers 35 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
