Domaine des HerbaugesUnoaked Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Unoaked Chardonnay of the Domaine des Herbauges is in the top 10 of wines of Loire Valley.
Wine flavors and olphactive analysis
On the nose the Unoaked Chardonnay of Domaine des Herbauges in the region of Loire Valley often reveals types of flavors of citrus, apples or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Unoaked Chardonnay
Pairings that work perfectly with Unoaked Chardonnay
Original food and wine pairings with Unoaked Chardonnay
The Unoaked Chardonnay of Domaine des Herbauges matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of brazilian feijoada, salmon and spinach lasagna or light tuna-tomato quiche (without cream).
Details and technical informations about Domaine des Herbauges's Unoaked 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 Unoaked Chardonnay from Domaine des Herbauges are 2018, 2014, 2015, 2013
Informations about the Domaine des Herbauges
The Domaine des Herbauges is one of of the world's great estates. It offers 55 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
