Winery FetzerColdwater Creek 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 Coldwater Creek Chardonnay from the Winery Fetzer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coldwater Creek Chardonnay of Winery Fetzer in the region of California is a powerful with a nice freshness.
Food and wine pairings with Coldwater Creek Chardonnay
Pairings that work perfectly with Coldwater Creek Chardonnay
Original food and wine pairings with Coldwater Creek Chardonnay
The Coldwater Creek Chardonnay of Winery Fetzer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken bonne femme, steamed salmon marinated in herbs or cream and tuna quiche.
Details and technical informations about Winery Fetzer's Coldwater Creek 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.
Informations about the Winery Fetzer
The Winery Fetzer is one of of the world's great estates. It offers 110 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
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.
