Winery Dry MillBarrel Virginia Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Barrel Virginia Chardonnay of Winery Dry Mill in the region of Virginia often reveals types of flavors of microbio, oak or tree fruit.
Food and wine pairings with Barrel Virginia Chardonnay
Pairings that work perfectly with Barrel Virginia Chardonnay
Original food and wine pairings with Barrel Virginia Chardonnay
The Barrel Virginia Chardonnay of Winery Dry Mill matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of reblochon tartiflette, tuna provencal style or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Dry Mill's Barrel Virginia 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 Barrel Virginia Chardonnay from Winery Dry Mill are 0
Informations about the Winery Dry Mill
The Winery Dry Mill is one of of the world's great estates. It offers 11 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
