Vignerons des Pierres DoreesDerniers Grains Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Derniers Grains Chardonnay
Pairings that work perfectly with Derniers Grains Chardonnay
Original food and wine pairings with Derniers Grains Chardonnay
The Derniers Grains Chardonnay of Vignerons des Pierres Dorees matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork roll with mustard, marinated raw salmon ('gravad lax' in swedish) or goat cheese and bacon quiche.
Details and technical informations about Vignerons des Pierres Dorees's Derniers Grains 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.
Informations about the Vignerons des Pierres Dorees
The Vignerons des Pierres Dorees is one of of the world's great estates. It offers 53 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
