Clos MalverneDevonet Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Devonet Chardonnay from the Clos Malverne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Devonet Chardonnay of Clos Malverne in the region of Western Cape is a powerful with a nice freshness.
Food and wine pairings with Devonet Chardonnay
Pairings that work perfectly with Devonet Chardonnay
Original food and wine pairings with Devonet Chardonnay
The Devonet Chardonnay of Clos Malverne 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 and avocado chirashi or cream and tuna quiche.
Details and technical informations about Clos Malverne's Devonet 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 Clos Malverne
The Clos Malverne is one of of the world's great estates. It offers 27 wines for sale in the of Stellenbosch to come and discover on site or to buy online.
The wine region of Stellenbosch
Showcase of the South African vineyard: signature Cabernet Sauvignon as king red — structured and age-worthy with notes of blackcurrant, blackberry, cedar, tobacco and a menthol touch, firm tannins. Emblematic national Pinotage (created 1925) opulent and smoky (blackberry, coffee, leather). Fleshy Shiraz, supple Merlot as complement. Vibrant Chenin Blanc, ample Chardonnay and lively Sauvignon in whites.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
