
Winery Barton & GuestierCuvée Réservée Chardonnay Brut
This wine generally goes well with pork, vegetarian or poultry.

Wine flavors and olphactive analysis
On the nose the Cuvée Réservée Chardonnay Brut of Winery Barton & Guestier in the region of Loire Valley often reveals types of flavors of citrus, apples or peach and sometimes also flavors of lemon, toasty or yeast.
Food and wine pairings with Cuvée Réservée Chardonnay Brut
Pairings that work perfectly with Cuvée Réservée Chardonnay Brut
Original food and wine pairings with Cuvée Réservée Chardonnay Brut
The Cuvée Réservée Chardonnay Brut of Winery Barton & Guestier matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork chops with curry and honey, sardines moroccan style or zucchini quiche.
Details and technical informations about Winery Barton & Guestier's Cuvée Réservée Chardonnay Brut.
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 Cuvée Réservée Chardonnay Brut from Winery Barton & Guestier are 2016, 2008
Informations about the Winery Barton & Guestier
The Winery Barton & Guestier is one of of the world's great estates. It offers 147 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














