Winery CastiblanqueBaldor Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Baldor Chardonnay from the Winery Castiblanque
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baldor Chardonnay of Winery Castiblanque in the region of Castille is a powerful.
Food and wine pairings with Baldor Chardonnay
Pairings that work perfectly with Baldor Chardonnay
Original food and wine pairings with Baldor Chardonnay
The Baldor Chardonnay of Winery Castiblanque matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of traditional flemish carbonades, mackerel in white wine or zucchini quiche.
Details and technical informations about Winery Castiblanque's Baldor 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 Baldor Chardonnay from Winery Castiblanque are 2015
Informations about the Winery Castiblanque
The Winery Castiblanque is one of of the world's greatest estates. It offers 14 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
