Château Changyu Castel (烟台张裕卡斯特酒庄)Chardonnay 霞多丽
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay 霞多丽
Pairings that work perfectly with Chardonnay 霞多丽
Original food and wine pairings with Chardonnay 霞多丽
The Chardonnay 霞多丽 of Château Changyu Castel (烟台张裕卡斯特酒庄) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pasta carbonara almost like the real thing, salmon cannelloni or broccoli and blue cheese quiche without pastry.
Details and technical informations about Château Changyu Castel (烟台张裕卡斯特酒庄)'s Chardonnay 霞多丽.
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 Château Changyu Castel (烟台张裕卡斯特酒庄)
The Château Changyu Castel (烟台张裕卡斯特酒庄) is one of of the world's greatest estates. It offers 4 wines for sale in the of Shandong to come and discover on site or to buy online.
The wine region of Shandong
Shandong is one of China's major wine-producing provinces, located on the east coast of the country, equidistant between Beijing and Shanghai. It is clearly China's largest wine producing region, even if the wine industry represents only a small Part of the total economy of this heavily populated province. It is home to the majority of China's most prominent wineries, along with the Tsingtao brewery. Cabernet Gernischt, Cabernet Sauvignon, Riesling and Chardonnay are the most important grape varieties grown in the province.
News related to this wine
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.