Winery De MullerTarragona Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Tarragona Chardonnay from the Winery De Muller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tarragona Chardonnay of Winery De Muller in the region of Catalogne is a .
Food and wine pairings with Tarragona Chardonnay
Pairings that work perfectly with Tarragona Chardonnay
Original food and wine pairings with Tarragona Chardonnay
The Tarragona Chardonnay of Winery De Muller matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of english breakfast, tuna, pepper and tomato quiche or cream and tuna quiche.
Details and technical informations about Winery De Muller's Tarragona 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 Tarragona Chardonnay from Winery De Muller are 0
Informations about the Winery De Muller
The Winery De Muller is one of of the world's greatest estates. It offers 79 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
