Winery BrumontChacourbu Chardonnay - Petit Courbu
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Petit Courbu.
This wine generally goes well with pork, vegetarian or poultry.
The Chacourbu Chardonnay - Petit Courbu of the Winery Brumont is in the top 90 of wines of South West.
Food and wine pairings with Chacourbu Chardonnay - Petit Courbu
Pairings that work perfectly with Chacourbu Chardonnay - Petit Courbu
Original food and wine pairings with Chacourbu Chardonnay - Petit Courbu
The Chacourbu Chardonnay - Petit Courbu of Winery Brumont matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of caramelized pork ribs, steamed ginger fish (china) or quiche lorraine.
Details and technical informations about Winery Brumont's Chacourbu Chardonnay - Petit Courbu.
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 Chacourbu Chardonnay - Petit Courbu from Winery Brumont are 2017
Informations about the Winery Brumont
The Winery Brumont is one of of the world's greatest estates. It offers 19 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
