Bodegas BudeguerPlan B Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Plan B Chardonnay from the Bodegas Budeguer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Plan B Chardonnay of Bodegas Budeguer in the region of Mendoza is a powerful.
Food and wine pairings with Plan B Chardonnay
Pairings that work perfectly with Plan B Chardonnay
Original food and wine pairings with Plan B Chardonnay
The Plan B Chardonnay of Bodegas Budeguer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of filet mignon in a crust, fish balls or light tuna-tomato quiche (without cream).
Details and technical informations about Bodegas Budeguer's Plan B 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 Plan B Chardonnay from Bodegas Budeguer are 2017, 0
Informations about the Bodegas Budeguer
The Bodegas Budeguer is one of of the world's great estates. It offers 38 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
