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Nikka Easter

Nikka was founded by the first Japanese "Master" whisky: Masataka Taketsuru.

After 2 years spent in Scotland (1918 to 1920), Taketsuru returned to Japan with the firm intention to produce the best Japanese whisky.

In 1934, he founded Dai Nippon Kaju Co. and built his first distillery in Yoichi on Hokkaido Island, and the first Nikka whisky was produced there in 1936. In 1969, the second distillery was established in Miyagikyo, Honshu.

Closely linked to the exceptional history of its founder, Nikka produces today a range of Blends (blend of malt and grain whiskies), Single Malt (1 unique distillery, 100% malted barley and distilled in Charentais still or pot still), Blended Malt or Pure Malt (resulting from the blend of Single Malt) and finally the “Coffey Grain” resulting from the distillation in column still (Coffey still) of cereals other than barley, (mainly corn) or malted barley for the Coffey Malt Whisky.

Here are some adjectives that characterize well the spirit of the Nikka house and its whiskies: balance, power and sweetness, roundness and delicacy, intense and generous.
Did you know that contrary to some preconceived ideas, lamb will marry perfectly with a red wine?

Contrary to a long-held principle that has fortunately fallen into disuse today, lamb meat, although white, will ideally go well with a red wine, and preferably a Bordeaux. Care should be taken to avoid all wines that are too concentrated and full of new wood. On the contrary, one will look for elegant tannins and a vivacity that one will find more easily in the soils of the Medoc or Graves.

And for chocolate dessert ?
If the white wine, and the red wine, can abound with aromas of chocolate, typical of mature wines, one also finds more opulent wines proposing this roasted aroma. The wines will have to compose with a certain sweetness in order to "fight" with cocoa. This is why we prefer a "mutated" wine, if possible on an old vintage, or a rosé champagne, acidulated and fruity.

It is in this perspective that the Chateau.com team has composed its selection of wines for Easter.
Did you know that contrary to some preconceived ideas, lamb will marry perfectly with a red wine?
one will look for elegant tannins and a vivacity that one will find more easily in the soils of the Medoc or Graves.

And for chocolate dessert ?
If the white wine, and the red wine, can abound with aromas of chocolate, typical of mature wines, one also finds more opulent wines proposing this roasted aroma. The wines will have to compose with a certain sweetness in order to "fight" with cocoa. This is why we prefer a "mutated" wine, if possible on an old vintage, or a rosé champagne, acidulated and fruity.

It is in this perspective that the Chateau.com team has composed its selection of wines for Easter.