Domaine de RibonnetChardonnay - Sauvignon
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay - Sauvignon
Pairings that work perfectly with Chardonnay - Sauvignon
Original food and wine pairings with Chardonnay - Sauvignon
The Chardonnay - Sauvignon of Domaine de Ribonnet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of baked pumpkin, tagliatelle courgette salmon from cécile and lisa or yakisoba (fried noodles).
Details and technical informations about Domaine de Ribonnet's Chardonnay - Sauvignon.
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.
Informations about the Domaine de Ribonnet
The Domaine de Ribonnet is one of of the world's greatest estates. It offers 22 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
