Winery Chéreau-CarréDomaine de la Chesnaie Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Domaine de la Chesnaie Chardonnay
Pairings that work perfectly with Domaine de la Chesnaie Chardonnay
Original food and wine pairings with Domaine de la Chesnaie Chardonnay
The Domaine de la Chesnaie Chardonnay of Winery Chéreau-Carré matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of tartiflette (from a real savoyard), skate with vinegar and capers or summer tuna quiche.
Details and technical informations about Winery Chéreau-Carré's Domaine de la Chesnaie 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.
Last vintages of this wine
The best vintages of Domaine de la Chesnaie Chardonnay from Winery Chéreau-Carré are 2017
Informations about the Winery Chéreau-Carré
The Winery Chéreau-Carré is one of of the world's great estates. It offers 43 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
