Château du RinguetCuvée Camille Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Camille Chardonnay
Pairings that work perfectly with Cuvée Camille Chardonnay
Original food and wine pairings with Cuvée Camille Chardonnay
The Cuvée Camille Chardonnay of Château du Ringuet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of boeuf en daube, sublime salmon (stuffed salmon) or quiche with bacon and gruyère cheese.
Details and technical informations about Château du Ringuet's Cuvée Camille 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.
Informations about the Château du Ringuet
The Château du Ringuet is one of of the world's greatest estates. It offers 4 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
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.
