Winery AleksićBonaca Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Bonaca Chardonnay of Winery Aleksić in the region of Central Serbia often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Bonaca Chardonnay
Pairings that work perfectly with Bonaca Chardonnay
Original food and wine pairings with Bonaca Chardonnay
The Bonaca Chardonnay of Winery Aleksić matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quick brioche sausage, sliced tuna with tomato sauce or zucchini and goat cheese quiche.
Details and technical informations about Winery Aleksić's Bonaca Chardonnay.
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.
Last vintages of this wine
The best vintages of Bonaca Chardonnay from Winery Aleksić are 2017, 0, 2016, 2013
Informations about the Winery Aleksić
The Winery Aleksić is one of of the world's greatest estates. It offers 15 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
