Winery SinanoShinano Kikyogahara Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Shinano Kikyogahara Chardonnay
Pairings that work perfectly with Shinano Kikyogahara Chardonnay
Original food and wine pairings with Shinano Kikyogahara Chardonnay
The Shinano Kikyogahara Chardonnay of Winery Sinano matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed peppers, braids of sole and salmon with morels or magic cake cheese quiche.
Details and technical informations about Winery Sinano's Shinano Kikyogahara Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Shinano Kikyogahara Chardonnay from Winery Sinano are 2014, 2011, 0
Informations about the Winery Sinano
The Winery Sinano is one of of the world's greatest estates. It offers 14 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
