Winery SoryuGrand Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Grand Koshu from the Winery Soryu
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Koshu of Winery Soryu in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
On the nose the Grand Koshu of Winery Soryu in the region of Yamanashi-ken often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Grand Koshu
Pairings that work perfectly with Grand Koshu
Original food and wine pairings with Grand Koshu
The Grand Koshu of Winery Soryu matches generally quite well with dishes of shellfish or lean fish such as recipes of shrimp with oyster sauce or yellow fish.
Details and technical informations about Winery Soryu's Grand Koshu.
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 Grand Koshu from Winery Soryu are 2017, 0
Informations about the Winery Soryu
The Winery Soryu is one of of the world's great estates. It offers 46 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
