Winery Эльбузд (Elbuzd)Шардоне (Chardonnay)
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Шардоне (Chardonnay) of the Winery Эльбузд (Elbuzd) is in the top 70 of wines of Don Valley.
Food and wine pairings with Шардоне (Chardonnay)
Pairings that work perfectly with Шардоне (Chardonnay)
Original food and wine pairings with Шардоне (Chardonnay)
The Шардоне (Chardonnay) of Winery Эльбузд (Elbuzd) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of macaroonade from sète, fresh tuna with sesame seeds or quiche lorraine.
Details and technical informations about Winery Эльбузд (Elbuzd)'s Шардоне (Chardonnay).
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 Шардоне (Chardonnay) from Winery Эльбузд (Elbuzd) are 2015, 0, 2017
Informations about the Winery Эльбузд (Elbuzd)
The Winery Эльбузд (Elbuzd) is one of of the world's greatest estates. It offers 11 wines for sale in the of Don Valley to come and discover on site or to buy online.
The wine region of Don Valley
The wine region of Don Valley of Russia. Wineries and vineyards like the Domaine Фантом (Phantom) or the Винодельня Ведерниковъ (Vedernikov Winery) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Don Valley are Cabernet-Sauvignon, Saperavi and Riesling, they are then used in wines in blends or as a single variety. On the nose of Don Valley often reveals types of flavors of citrus, plum or smoke and sometimes also flavors of blackberry, tobacco or strawberries.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
