Chateau NiagaraDu Monde
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Du Monde
Pairings that work perfectly with Du Monde
Original food and wine pairings with Du Monde
The Du Monde of Chateau Niagara matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of tripe in the style of caen, whole salmon in aromatic broth or traditional hungarian goulash.
Details and technical informations about Chateau Niagara's Du Monde.
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 Chateau Niagara
The Chateau Niagara is one of of the world's greatest estates. It offers 14 wines for sale in the of Niagara County to come and discover on site or to buy online.
The wine region of Niagara County
County in northwest New York State bordering Lake Erie, temperate climate moderated by the lake effect lengthening the growing season, draining moraine soils. Riesling is the signature white: taut with lively citrus, green apple, white peach and a mineral-petrol hint, incisive acidity. Chardonnay, Gewürztraminer and Pinot Gris as aromatic whites. Cabernet Franc and Merlot as supple reds.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
