Winery FermasaBaladero Extra Brut Chardonnay
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Baladero Extra Brut Chardonnay
Pairings that work perfectly with Baladero Extra Brut Chardonnay
Original food and wine pairings with Baladero Extra Brut Chardonnay
The Baladero Extra Brut Chardonnay of Winery Fermasa matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken bonne femme, papillotes of simple salmon steaks or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Fermasa's Baladero Extra Brut 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 Baladero Extra Brut Chardonnay from Winery Fermasa are 2011, 0, 2012
Informations about the Winery Fermasa
The Winery Fermasa is one of of the world's greatest estates. It offers 11 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
