Domaine KoquelicotCuvée Santa Chiara
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Cuvée Santa Chiara of Domaine Koquelicot in the region of Istra often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Cuvée Santa Chiara
Pairings that work perfectly with Cuvée Santa Chiara
Original food and wine pairings with Cuvée Santa Chiara
The Cuvée Santa Chiara of Domaine Koquelicot matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of white cabbage with bacon, quick salmon skewers or vegan leek and tofu quiche.
Details and technical informations about Domaine Koquelicot's Cuvée Santa Chiara.
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 Cuvée Santa Chiara from Domaine Koquelicot are 2013, 0
Informations about the Domaine Koquelicot
The Domaine Koquelicot is one of of the world's greatest estates. It offers 7 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
