Winery Four FriendsSingle Vineyard Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Single Vineyard Chardonnay of Winery Four Friends in the region of Thracian Valley often reveals types of flavors of non oak, microbio or vegetal and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Single Vineyard Chardonnay
Pairings that work perfectly with Single Vineyard Chardonnay
Original food and wine pairings with Single Vineyard Chardonnay
The Single Vineyard Chardonnay of Winery Four Friends matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of veal cutlets with savoy tomme, gratin of ravioli with salmon or vegan leek and tofu quiche.
Details and technical informations about Winery Four Friends's Single Vineyard 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 Single Vineyard Chardonnay from Winery Four Friends are 2013, 2018, 2017, 0 and 2016.
Informations about the Winery Four Friends
The Winery Four Friends is one of of the world's greatest estates. It offers 14 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
