Winery AleksandrovicTrijumf Chardonnay
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Trijumf Chardonnay of Winery Aleksandrovic in the region of Central Serbia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Trijumf Chardonnay
Pairings that work perfectly with Trijumf Chardonnay
Original food and wine pairings with Trijumf Chardonnay
The Trijumf Chardonnay of Winery Aleksandrovic matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of home-made coq au vin, baked whole salmon or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Aleksandrovic's Trijumf Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Trijumf Chardonnay from Winery Aleksandrovic are 2013, 2009, 0
Informations about the Winery Aleksandrovic
The Winery Aleksandrovic is one of of the world's great estates. It offers 29 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
