Winery CK MondaviBlonde Five White
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Blonde Five White from the Winery CK Mondavi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blonde Five White of Winery CK Mondavi in the region of California is a powerful.
Food and wine pairings with Blonde Five White
Pairings that work perfectly with Blonde Five White
Original food and wine pairings with Blonde Five White
The Blonde Five White of Winery CK Mondavi matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with garlic, the garbure or mussels with camembert cheese.
Details and technical informations about Winery CK Mondavi's Blonde Five White.
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 Blonde Five White from Winery CK Mondavi are 0, 2013
Informations about the Winery CK Mondavi
The Winery CK Mondavi is one of of the world's great estates. It offers 14 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
