Winery Fifty-ThirdViognier - Chardonnay Blend
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Viognier - Chardonnay Blend
Pairings that work perfectly with Viognier - Chardonnay Blend
Original food and wine pairings with Viognier - Chardonnay Blend
The Viognier - Chardonnay Blend of Winery Fifty-Third matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of croziflette, baked leg of daguet or roe deer or salmon pizza.
Details and technical informations about Winery Fifty-Third's Viognier - Chardonnay Blend.
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 Viognier - Chardonnay Blend from Winery Fifty-Third are 0
Informations about the Winery Fifty-Third
The Winery Fifty-Third is one of of the world's greatest estates. It offers 21 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
