Winery DomadosTobiano Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Tobiano Chardonnay from the Winery Domados
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tobiano Chardonnay of Winery Domados in the region of Mendoza is a powerful.
Food and wine pairings with Tobiano Chardonnay
Pairings that work perfectly with Tobiano Chardonnay
Original food and wine pairings with Tobiano Chardonnay
The Tobiano Chardonnay of Winery Domados matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sauté of pork with cider, tuna with tomatoes in the oven or magic cake cheese quiche.
Details and technical informations about Winery Domados's Tobiano 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.
Last vintages of this wine
The best vintages of Tobiano Chardonnay from Winery Domados are 0
Informations about the Winery Domados
The Winery Domados is one of of the world's great estates. It offers 37 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
