Winery Doppio PassoChardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Chardonnay from the Winery Doppio Passo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Winery Doppio Passo in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery Doppio Passo in the region of Sicily often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Doppio Passo matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp and chorizo risotto, goat cheese and bacon quiche or baked salmon steaks.
Details and technical informations about Winery Doppio Passo's 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 Chardonnay from Winery Doppio Passo are 2018, 2019, 2017, 2014 and 2013.
Informations about the Winery Doppio Passo
The Winery Doppio Passo is one of of the world's great estates. It offers 26 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
