Winery Doja VinarijaBelo Chardonnay - Pinot Grigio
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Belo Chardonnay - Pinot Grigio of Winery Doja Vinarija in the region of Central Serbia often reveals types of flavors of microbio, tree fruit or citrus fruit.
Food and wine pairings with Belo Chardonnay - Pinot Grigio
Pairings that work perfectly with Belo Chardonnay - Pinot Grigio
Original food and wine pairings with Belo Chardonnay - Pinot Grigio
The Belo Chardonnay - Pinot Grigio of Winery Doja Vinarija matches generally quite well with dishes of veal, pork or rich fish (salmon, tuna etc) such as recipes of chicken bonne femme, pork roll with tomato sauce or baked salmon mediterranean style.
Details and technical informations about Winery Doja Vinarija's Belo Chardonnay - Pinot Grigio.
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 Belo Chardonnay - Pinot Grigio from Winery Doja Vinarija are 2017, 2016, 2015, 0 and 2018.
Informations about the Winery Doja Vinarija
The Winery Doja Vinarija is one of of the world's greatest estates. It offers 9 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
