Winery AldeneyckChardonnay Heerenlaak Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay Heerenlaak Brut of the Winery Aldeneyck is in the top 60 of wines of Belgium and in the top 30 of wines of Flandre.
Food and wine pairings with Chardonnay Heerenlaak Brut
Pairings that work perfectly with Chardonnay Heerenlaak Brut
Original food and wine pairings with Chardonnay Heerenlaak Brut
The Chardonnay Heerenlaak Brut of Winery Aldeneyck matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baked pumpkin, parillade of fish and seafood or vegan leek and tofu quiche.
Details and technical informations about Winery Aldeneyck's Chardonnay Heerenlaak Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Aldeneyck
The Winery Aldeneyck is one of of the world's greatest estates. It offers 18 wines for sale in the of Flandre to come and discover on site or to buy online.
The wine region of Flandre
The wine region of Flandre of Belgium. Wineries and vineyards like the Domaine Meerdael or the Domaine Clos d'Opleeuw produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Flandre are Chardonnay, Pinot noir and Johanniter, they are then used in wines in blends or as a single variety. On the nose of Flandre often reveals types of flavors of cream, non oak or red fruit and sometimes also flavors of floral, tropical fruit or citrus fruit.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
