Winery ElkeMary Elke Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Mary Elke Chardonnay from the Winery Elke
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mary Elke Chardonnay of Winery Elke in the region of California is a powerful with a nice freshness.
Food and wine pairings with Mary Elke Chardonnay
Pairings that work perfectly with Mary Elke Chardonnay
Original food and wine pairings with Mary Elke Chardonnay
The Mary Elke Chardonnay of Winery Elke matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of simple pork roast, parillade of fish and seafood or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Elke's Mary Elke 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 Mary Elke Chardonnay from Winery Elke are 0
Informations about the Winery Elke
The Winery Elke is one of of the world's greatest estates. It offers 11 wines for sale in the of Anderson Valley to come and discover on site or to buy online.
The wine region of Anderson Valley
Cool, foggy Navarro River valley in Mendocino (AVA 1983): ultra-dominant signature Pinot Noir as king red (69%) — refined, taut reds, saline acidity and aromas of cherry and sweet spices. Lively, taut Chardonnay (21%) as king white. Aromatic Alsatian Gewurztraminer (4%) and Riesling (1%), floral Pinot Gris. A speciality of traditional-method sparkling wines (Roederer, Scharffenberger), a maritime Burgundian and Alsatian identity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Cinsault
Cinsault is a southern black grape variety that can be found in the blends of most Mediterranean appellations, but most often as an accessory grape variety. It is undoubtedly most present in certain rosé wines (in Corbières, Côtes-de-Provence, etc.): it gives these wines highly appreciated aromas of strawberry, peach and raspberry. In vin de pays (IGP), it is often vinified on its own, usually as a rosé.
