Winery CorsaireTradition Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Tradition Chardonnay of Winery Corsaire in the region of Corsica often reveals types of flavors of citrus, green apple or pear and sometimes also flavors of earth, microbio or tree fruit.
Food and wine pairings with Tradition Chardonnay
Pairings that work perfectly with Tradition Chardonnay
Original food and wine pairings with Tradition Chardonnay
The Tradition Chardonnay of Winery Corsaire matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of steamed pork chops, niçoise salad or spinach and goat cheese quiche.
Details and technical informations about Winery Corsaire's Tradition 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.
Last vintages of this wine
The best vintages of Tradition Chardonnay from Winery Corsaire are 2017, 2013, 2012, 2018 and 2011.
Informations about the Winery Corsaire
The Winery Corsaire is one of of the world's greatest estates. It offers 7 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
