868 EstateChardonel
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Chardonel of 868 Estate in the region of Virginia often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit.
Food and wine pairings with Chardonel
Pairings that work perfectly with Chardonel
Original food and wine pairings with Chardonel
The Chardonel of 868 Estate matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quick beef bourguignon, salmon with sorrel or quiche with bacon and gruyère cheese.
Details and technical informations about 868 Estate's Chardonel.
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 Chardonel from 868 Estate are 0, 2015
Informations about the 868 Estate
The 868 Estate is one of of the world's greatest estates. It offers 27 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
