Cave de NolayCuvée Hagewinde Bourgogne Chardonnay
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Cuvée Hagewinde Bourgogne Chardonnay
Pairings that work perfectly with Cuvée Hagewinde Bourgogne Chardonnay
Original food and wine pairings with Cuvée Hagewinde Bourgogne Chardonnay
The Cuvée Hagewinde Bourgogne Chardonnay of Cave de Nolay matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with cherry tomatoes, tuna and cream cheese pie or shrimp risotto with curry.
Details and technical informations about Cave de Nolay's Cuvée Hagewinde Bourgogne 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.
Informations about the Cave de Nolay
The Cave de Nolay is one of of the world's great estates. It offers 57 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
