Winery Chai du BaronLeon 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 Leon Chardonnay from the Winery Chai du Baron
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Leon Chardonnay of Winery Chai du Baron in the region of Valais is a powerful with a nice freshness.
Food and wine pairings with Leon Chardonnay
Pairings that work perfectly with Leon Chardonnay
Original food and wine pairings with Leon Chardonnay
The Leon Chardonnay of Winery Chai du Baron matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of gloom and doom, salmon and avocado chirashi or cream and tuna quiche.
Details and technical informations about Winery Chai du Baron's Leon 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 Leon Chardonnay from Winery Chai du Baron are 0
Informations about the Winery Chai du Baron
The Winery Chai du Baron is one of of the world's great estates. It offers 40 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
