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 is minced and mixed with salt, pepper and white wine. The region's principal cheeses are: Atri and Rivisondoli are known for their cheeses. Mozzarella (fresh or seasoned) is typically made from ewe's milk; many lesser-known cheeses are found throughout Abruzzo and Molise. Abruzzo's sweets are well-known: The region's principal fruits are: The region's principal wines are: Liqueurs include: IGT wines are Alto Tirino, Colli Aprutini, Colli del Sangro, Colline Frentane, Colline Pescaresi, Colline Teatine, Del Vastese (or Histonium), Terre di Chieti and Valle Peligna. Cuisine of Abruzzo The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain and coastal