Winery Frenchmans CapSparkling Pinot Noir - Chardonnay
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Sparkling Pinot Noir - Chardonnay
Pairings that work perfectly with Sparkling Pinot Noir - Chardonnay
Original food and wine pairings with Sparkling Pinot Noir - Chardonnay
The Sparkling Pinot Noir - Chardonnay of Winery Frenchmans Cap matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of beef mironton, pork chops with mustard or rabbit fillet with mustard.
Details and technical informations about Winery Frenchmans Cap's Sparkling Pinot Noir - 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 Sparkling Pinot Noir - Chardonnay from Winery Frenchmans Cap are 2015, 0
Informations about the Winery Frenchmans Cap
The Winery Frenchmans Cap is one of of the world's greatest estates. It offers 7 wines for sale in the of Tasmanie to come and discover on site or to buy online.
The wine region of Tasmanie
Cool austral island south of Australia, a cool-climate benchmark. Signature Pinot Noir: fine, fresh reds with notes of red cherry, raspberry, wild strawberry and spices, delicate tannins and taut acidity — often compared to Burgundy. Precise, mineral Chardonnay (lemon, brioche), vibrant dry Riesling. Renowned speciality: refined traditional-method sparklers, among the best outside France.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
