|
gptkbp:instanceOf
|
wine
|
|
gptkbp:acidity
|
low
|
|
gptkbp:age
|
6 months to 1 year
|
|
gptkbp:alcoholContent
|
high
12% to 14%
|
|
gptkbp:aroma
|
floral
fruity
|
|
gptkbp:availability
|
online
restaurants
retail stores
|
|
gptkbp:awards
|
international wine competitions
local wine competitions
|
|
gptkbp:bottleSize
|
750ml
cork
screw cap
|
|
gptkbp:brewingProcess
|
gptkb:Sangju_Wine_Company
gptkb:Sangju_Grape_Wine_Co.
2 to 4 weeks
|
|
gptkbp:colors
|
white
red
|
|
gptkbp:cookingMethod
|
September to October
|
|
gptkbp:culturalSignificance
|
tourism
local festivals
|
|
gptkbp:flavorProfile
|
sweet
|
|
gptkbp:grapeVarieties
|
gptkb:Campbell_Early
Kyoho
|
|
gptkbp:historicalSignificance
|
cultural heritage
traditional production methods
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Sangju Grape Wine
|
|
gptkbp:label
|
gptkb:Sangju_Grape_Wine
gptkb:Sangju_White_Wine
gptkb:Sangju_Red_Wine
|
|
gptkbp:market
|
international
domestic
|
|
gptkbp:origin
|
gptkb:Sangju,_South_Korea
|
|
gptkbp:pairing
|
cheese
spicy food
grilled meat
|
|
gptkbp:productionCompany
|
aging
fermentation
|
|
gptkbp:region
|
Gyeongsangbuk-do
|
|
gptkbp:servingTemperature
|
10°C to 12°C
|
|
gptkbp:sustainabilityPractices
|
organic farming
eco-friendly packaging
|
|
gptkbp:tastingNotes
|
berry
peach
cherry
plum
|