Winery Délyre en SeuretChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Winery Délyre en Seuret is in the top 30 of wines of Franche-Comte.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Délyre en Seuret matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed pumpkin, fish pot or tuna, pepper and tomato quiche.
Details and technical informations about Winery Délyre en Seuret's 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 Winery Délyre en Seuret
The Winery Délyre en Seuret is one of of the world's greatest estates. It offers 1 wines for sale in the of Franche-Comte to come and discover on site or to buy online.
The wine region of Franche-Comte
IGP of eastern France between Alsace, Burgundy and the Jura (Jurassian massif and Haute-Saône plateaus, ~100 ha), monastic vines since the 10th century. Signature Chardonnay white: dry and lively with green apple, citrus, white flowers and a mineral touch, refreshingly tense acidity. Floral Pinot Gris, Auxerrois and oxidative Savagnin. Light-bodied Pinot Noir (cherry, raspberry) and Gamay in fruity reds.
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.
