Winery TambaKoshu
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 from the Winery Tamba
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu of Winery Tamba in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu
Pairings that work perfectly with Koshu
Original food and wine pairings with Koshu
The Koshu of Winery Tamba matches generally quite well with dishes of shellfish or lean fish such as recipes of thai shrimp sauce or baked fish fillets with vegetables.
Details and technical informations about Winery Tamba's 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 Koshu from Winery Tamba are 2016, 0, 2017
Informations about the Winery Tamba
The Winery Tamba is one of of the world's greatest estates. It offers 56 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: 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.
