Winery DarraghChardonnay
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Winery Darragh is in the top 80 of wines of Unknow region.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery Darragh in the region of Unknow region often reveals types of flavors of microbio, oak or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Darragh matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of simmered pork cheeks with cream sauce and dijon mustard, red tuna steak provençal style or zucchini quiche.
Details and technical informations about Winery Darragh's 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 Chardonnay from Winery Darragh are 2016, 0
Informations about the Winery Darragh
The Winery Darragh is one of of the world's greatest estates. It offers 5 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
