Maison ChandesaisLes Chanussots Bourgogne Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Les Chanussots Bourgogne Chardonnay from the Maison Chandesais
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Chanussots Bourgogne Chardonnay of Maison Chandesais in the region of Burgundy is a powerful with a nice freshness.
Food and wine pairings with Les Chanussots Bourgogne Chardonnay
Pairings that work perfectly with Les Chanussots Bourgogne Chardonnay
Original food and wine pairings with Les Chanussots Bourgogne Chardonnay
The Les Chanussots Bourgogne Chardonnay of Maison Chandesais matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with ham and tomato, chinchards with white wine and grapes or mussels carbonara.
Details and technical informations about Maison Chandesais's Les Chanussots Bourgogne 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 Les Chanussots Bourgogne Chardonnay from Maison Chandesais are 2015
Informations about the Maison Chandesais
The Maison Chandesais is one of of the world's great estates. It offers 75 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
