Winery Foxhorn VineyardsCalifornia Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the California Chardonnay from the Winery Foxhorn Vineyards
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the California Chardonnay of Winery Foxhorn Vineyards in the region of California is a powerful.
Food and wine pairings with California Chardonnay
Pairings that work perfectly with California Chardonnay
Original food and wine pairings with California Chardonnay
The California Chardonnay of Winery Foxhorn Vineyards matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of salty crumble with courgettes, goat cheese and bacon, pasta with tuna, garlic and lemon cream or cream and tuna quiche.
Details and technical informations about Winery Foxhorn Vineyards's California 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 Foxhorn Vineyards
The Winery Foxhorn Vineyards is one of of the world's greatest estates. It offers 14 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.
