Winery DolucaTanit Chardonnay - Fiano
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Tanit Chardonnay - Fiano
Pairings that work perfectly with Tanit Chardonnay - Fiano
Original food and wine pairings with Tanit Chardonnay - Fiano
The Tanit Chardonnay - Fiano of Winery Doluca matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of salted lentils, wild salmon with verbena steam or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Doluca's Tanit Chardonnay - Fiano.
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 Tanit Chardonnay - Fiano from Winery Doluca are 2018, 0
Informations about the Winery Doluca
The Winery Doluca is one of of the world's greatest estates. It offers 22 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
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.
