Winery BernardusPrécis Unoaked Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Précis Unoaked Chardonnay from the Winery Bernardus
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Précis Unoaked Chardonnay of Winery Bernardus in the region of California is a powerful with a nice freshness.
Food and wine pairings with Précis Unoaked Chardonnay
Pairings that work perfectly with Précis Unoaked Chardonnay
Original food and wine pairings with Précis Unoaked Chardonnay
The Précis Unoaked Chardonnay of Winery Bernardus matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken blanquette, sardines with escabeche or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Bernardus's Précis Unoaked 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 Précis Unoaked Chardonnay from Winery Bernardus are 0
Informations about the Winery Bernardus
The Winery Bernardus is one of of the world's great estates. It offers 28 wines for sale in the of Monterey County to come and discover on site or to buy online.
The wine region of Monterey County
Californian cool-climate star (Central Coast): signature Pinot Noir as king red on Santa Lucia Highlands - concentrated and complex with notes of cherry, raspberry, plum, undergrowth and a spicy touch, silky tannins and preserved vibrant acidity. Racy, mineral Chardonnay (citrus, apple, white peach, hazelnut butter). Cabernet and Syrah on the warm side. ~40,000 ac of vines, Monterey Bay fogs and strong thermal swings shape benchmark cool-climate Pinots.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
