Winery Dirty ThreeThe Dirty Chardy Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
The The Dirty Chardy Chardonnay of the Winery Dirty Three is in the top 90 of wines of Gippsland.
Taste structure of the The Dirty Chardy Chardonnay from the Winery Dirty Three
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Dirty Chardy Chardonnay of Winery Dirty Three in the region of Victoria is a powerful.
Food and wine pairings with The Dirty Chardy Chardonnay
Pairings that work perfectly with The Dirty Chardy Chardonnay
Original food and wine pairings with The Dirty Chardy Chardonnay
The The Dirty Chardy Chardonnay of Winery Dirty Three matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of tripe in the style of caen, salt crusted sea bass or summer tuna quiche.
Details and technical informations about Winery Dirty Three's The Dirty Chardy 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 Dirty Three
The Winery Dirty Three is one of of the world's great estates. It offers 17 wines for sale in the of Gippsland to come and discover on site or to buy online.
The wine region of Gippsland
Victoria wine region east of Melbourne along 400 km of cool coast, with one of Australia's coolest maritime climates. Signature Pinot Noir red king: fine and silky with hallmark notes of red cherry, raspberry, undergrowth, dried flowers and a spice touch, fine tannins and an elegant palate — among the most precise in the country, cool-climate expression. Taut, mineral Chardonnay (lemon, white flowers, chalk), zesty Sauvignon, floral Pinot Gris. Peppery cool-climate Shiraz.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
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.
