Winery Captains CreekVictoria Moorookyle 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 Victoria Moorookyle Unoaked Chardonnay from the Winery Captains Creek
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Victoria Moorookyle Unoaked Chardonnay of Winery Captains Creek in the region of Victoria is a powerful with a nice freshness.
Food and wine pairings with Victoria Moorookyle Unoaked Chardonnay
Pairings that work perfectly with Victoria Moorookyle Unoaked Chardonnay
Original food and wine pairings with Victoria Moorookyle Unoaked Chardonnay
The Victoria Moorookyle Unoaked Chardonnay of Winery Captains Creek matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of beef stew, oven-baked salmon mozzarella sandwiches or salmon and goat cheese quiche.
Details and technical informations about Winery Captains Creek's Victoria Moorookyle 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.
Informations about the Winery Captains Creek
The Winery Captains Creek is one of of the world's greatest estates. It offers 6 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
