Winery Captain CookSémillon - Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Sémillon - Chardonnay
Pairings that work perfectly with Sémillon - Chardonnay
Original food and wine pairings with Sémillon - Chardonnay
The Sémillon - Chardonnay of Winery Captain Cook matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cassoulet of yesteryear, potato and tuna gratin or shrimps with curry and coconut milk.
Details and technical informations about Winery Captain Cook's Sémillon - Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Sémillon - Chardonnay from Winery Captain Cook are 2015, 2018, 0, 2013 and 2008.
Informations about the Winery Captain Cook
The Winery Captain Cook is one of of the world's greatest estates. It offers 3 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
