Winery FenianChardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Chardonnay from the Winery Fenian
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Winery Fenian in the region of Victoria is a .
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Fenian matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of beef bourguignon with cookéo, cod and potato gratin or quiche lorraine.
Details and technical informations about Winery Fenian's 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.
Informations about the Winery Fenian
The Winery Fenian is one of of the world's greatest estates. It offers 2 wines for sale in the of Mornington Peninsula to come and discover on site or to buy online.
The wine region of Mornington Peninsula
Australian cool-climate star (peninsula south of Melbourne): signature Pinot Noir as king red (50%) — fine and fragrant with notes of cherry, raspberry, wild strawberry, undergrowth and a spicy touch, silky tannins and taut acidity shaped by the sea (<7 km). Racy mineral Chardonnay with notes of citrus, white peach, flowers and a saline finish, exceptional natural acidity. Varied soils (sand, alluvium, volcanic terra rossa of Red Hill). Influence of Bass Strait and Port Phillip.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
