A short-grained rice comes from Japan and is used to produce some of the highest quality sake today. Desired by sake brewers, Yamada Nishiki absorbs water and dissolves very easily. Labeled the King of sake rice, Yamada Nishiki is fragrant with a soft, well-blended flavor. Bred in 1923 Yamada Nishiki is truly the most popular rice for sake, and is a cross between Tankanwataribune and Yamadaho. Nishiki rice is usually harvested in the narrow valley of the Tamba Highlands, which are located in the north of the Rokko Mountains. Sake rice is classified into five groups with only three being used for premium sake. The highest class of rice is then divided into two classes. Yamada Nishiki rice has a large grain and a distinctive white core that contains an abundance of starch. This makes it perfect for creating koji mold. Yamada Nishiki produces sake that is characterized as refined and complex increasing its depth of flavor during the aging process. Yamada Nishiki is not easy to cultivate, even though it has favorable features for sake brewing. Farmers must make sure that the roots and stalks are strong enough to support the rice because of its size. Yamada Nishiki grows taller than any other rice.
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Louis Jadot Nuits Saint George is made from 100 percent Pinot Noir.
The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey. The soils are basically composed of limestone and marl. A perfect exposure to the east gives the capacity to produce splendid wines. The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months.
Pairs with roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.
Review:
"A dark, blackberry- and black cherry–laced red, with earth and iron accents, a reserved character and a dense structure. Oak spice elements emerge on the lingering finish. Best from 2022 through 2033. 400 cases imported."
-Wine Spectator 90 Point
Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from 100% Syrah.
Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.
Intense inky ruby red color.
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality.
The finish is very long, clean and juicy and offers a great spicy mouthfeel.
Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed).
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.
Delicious with grilled red meat such as venison or lamb and most cheeses.