Domaine G & G BouvetCuvée Frédéric Emmanuel Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Frédéric Emmanuel Chardonnay
Pairings that work perfectly with Cuvée Frédéric Emmanuel Chardonnay
Original food and wine pairings with Cuvée Frédéric Emmanuel Chardonnay
The Cuvée Frédéric Emmanuel Chardonnay of Domaine G & G Bouvet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of croziflette, salmon steak on a bed of leeks or quiche lorraine.
Details and technical informations about Domaine G & G Bouvet's Cuvée Frédéric Emmanuel 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 Cuvée Frédéric Emmanuel Chardonnay from Domaine G & G Bouvet are 2011, 2013, 2015, 2012
Informations about the Domaine G & G Bouvet
The Domaine G & G Bouvet is one of of the world's greatest estates. It offers 32 wines for sale in the of Vin de Savoie to come and discover on site or to buy online.
The wine region of Vin de Savoie
French Alpine AOC between lakes and mountains (~1,755 ha, 71% whites). Lively, mineral whites dominate. Signature Jacquere of the Apremont, Abymes, Chignin crus: with signature notes of white flowers, green apple, citrus, almond and gunflint, a taut and thirst-quenching palate — the Savoyard aperitif with fondue or raclette. Altesse (Roussette) more noble and broad (honey, hazelnut, ripe citrus).
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
