Cave BerthaudinChardonnay de Genève
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 Chardonnay de Genève from the Cave Berthaudin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay de Genève of Cave Berthaudin in the region of Genève is a powerful with a nice freshness.
Food and wine pairings with Chardonnay de Genève
Pairings that work perfectly with Chardonnay de Genève
Original food and wine pairings with Chardonnay de Genève
The Chardonnay de Genève of Cave Berthaudin matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed squid in the sétoise sauce, sublime salmon (stuffed salmon) or quiche with bacon and gruyère cheese.
Details and technical informations about Cave Berthaudin's Chardonnay de Genève.
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 Chardonnay de Genève from Cave Berthaudin are 0
Informations about the Cave Berthaudin
The Cave Berthaudin is one of of the world's great estates. It offers 49 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Switzerland's 3rd wine canton, a modern and diverse expression. Fleshy Gamay as the signature red: fruity and crunchy with notes of cherry, raspberry and sweet spices, supple tannins. Fine Pinot Noir (undergrowth, red fruits), spicy, dense Gamaret, deep Garanoir. Whites: historic Chasselas (mineral and floral), ample Chardonnay (pear, brioche), round Pinot Blanc.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
