RELATIONSHIPS
Broaden the range of varieties from Koshu and Bailey A: Perspectives for comparison
Read geography, grape resources, and production processes separately.
Koshu
Read separately about skins, lees, and containers
Hybrid varieties
The role of breeding and blending
European varieties
Check vineyard conditions and ripening
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
For Kōshū, consider skin contact and lees contact separately.
When comparing Kōshū whites, focus on the process before and after fermentation. Skin contact relates to extraction, while contact with lees after fermentation is a maturation choice. Don’t associate the name Kōshū Sur Lie solely with orange wine or barrel notes—check what was in contact and when. The variety alone does not determine whether the wine is dry or sweet.
FIELD NOTE 02
Do not treat hybrid varieties as a single flavor.
Muscat Bailey A, Black Queen, and Bailey Alicante A are varieties tied to Zenbei Kawakami’s breeding. Do more than memorize their representative aromas—think about how they might be combined in blends. In Iwanohara’s Zenbei 2022, all three are used, with both new and old barrels applied differently. If you think of Bailey A only as a light, early-drinking red, you will overlook this approach.
FIELD NOTE 03
Do not make region and grape variety a one-to-one relationship.
In Hokkaido, entry points for study are Kerner, Pinot Noir, and cold-hardy hybrid varieties. In Nagano, Merlot, and in Osaka, Delaware, are clues to understanding their regions, but no prefecture grows only one variety. After placing one grape on the map, add another, and compare differences in growing and winemaking.
Not possible. The technique showing contact with lees and extraction from grape skins are separate processes.
PAUSE & REFLECT
Check your understanding.
Can you determine from the term 'sur lie' whether the wine was fermented with its skins?
Read the explanation ＋
Not possible. The technique showing contact with lees and extraction from grape skins are separate processes.
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View saved notes →Courses related to this question
Kōshū: Fermentation using skins and maturation using lees →
Black Queen: A black grape variety with color and acidity →
Delaware: Comparing Early Harvest and Maturity in Osaka →
Kai Blanc: a white grape variety with Koshu as a parent →
Kai Noir: Parentage and ripening in Yamanashi →
Muscat Bailey A: Breeding history and red blend →
Niagara: Read aroma and slight spritz separately →
Riesling Lion: Harvest and cool fermentation in Ohasama →
Ryugan: Zenkoji name and low-temperature fermentation →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- Lumière: Koshu Sur Lie 2024 ↗
- Iwanohara Vineyard: Zenbei Grapes ↗
- National Tax Agency: GI Hokkaido production standards ↗
- National Tax Agency: GI Osaka production standards ↗