Winery TakahataUnsulfited Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Unsulfited Chardonnay
Pairings that work perfectly with Unsulfited Chardonnay
Original food and wine pairings with Unsulfited Chardonnay
The Unsulfited Chardonnay of Winery Takahata matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of coconut beans, tuna flan with leek coulis or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Takahata's Unsulfited 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 Unsulfited Chardonnay from Winery Takahata are 2016, 0, 2019, 2018
Informations about the Winery Takahata
The Winery Takahata is one of of the world's great estates. It offers 53 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
