Japanese wine match for Japanese cuisine. is a red wine grape hybrid developed by (1868–1944) at the in Niigata Prefecture. Kawakami's goal was to develop a grape for wine adapted to Japan's climate. He did this by mixing the type grape with "Muscat Hamburg" type grape to give birth to a red wine grape that is widely used in Japan. Also developed by Kawakami was the variety known as . The characteristics of Muscat Bailey-A are a very grape juice-like flavor and it is most widely used in sweet amakuchi wines. However, in recent years, drier varieties and barrel aged varieties have
Cuisine of Abruzzo Cuisine of Abruzzo The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Confesercenti, an Italian trade organization, conducted a 2013 study which called Abruzzo the best place to dine in Italy. Abruzzese cuisine is known for the following ingredients: Abbruzzese starters () include: One of the region's most popular dishes is maccheroni alla chitarra. The pasta is prepared by pressing dough through