Winery ArringtonChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Winery Arrington is in the top 30 of wines of Tennessee.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery Arrington in the region of Tennessee often reveals types of flavors of microbio, oak or tree fruit.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Arrington matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche with mixed vegetables, cod rougail or spinach and goat cheese quiche.
Details and technical informations about Winery Arrington's 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 Chardonnay from Winery Arrington are 2012, 2016, 0, 2017 and 2015.
Informations about the Winery Arrington
The Winery Arrington is one of of the world's great estates. It offers 42 wines for sale in the of Tennessee to come and discover on site or to buy online.
The wine region of Tennessee
Wine state of the American Southeast, humid subtropical climate forcing native resistant grapes. Muscadine signature king grape: fruity accessible wines with signature notes of fresh grape, tropical fruits, white flowers and musky touch — often sweet or off-dry in typical Southern style. Vidal Blanc fresh hybrid (pear, citrus), Chambourcin supple red (cherry, spices), more structured Norton (blackberry, earth). 2 AVAs including Nine Lakes (2026).
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
