Winery ShirayuriLe Mont White
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Le Mont White from the Winery Shirayuri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Mont White of Winery Shirayuri in the region of Yamanashi-ken is a .
Food and wine pairings with Le Mont White
Pairings that work perfectly with Le Mont White
Original food and wine pairings with Le Mont White
The Le Mont White of Winery Shirayuri matches generally quite well with dishes of shellfish or lean fish such as recipes of marinated mussels with parsley or cod with chive cream.
Details and technical informations about Winery Shirayuri's Le Mont White.
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 Le Mont White from Winery Shirayuri are 0
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
