Winery Galena CellarsProprietor's Reserve Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Proprietor's Reserve Chardonnay
Pairings that work perfectly with Proprietor's Reserve Chardonnay
Original food and wine pairings with Proprietor's Reserve Chardonnay
The Proprietor's Reserve Chardonnay of Winery Galena Cellars matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed potatoes, sea bream or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Galena Cellars's Proprietor's Reserve 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 Proprietor's Reserve Chardonnay from Winery Galena Cellars are 0
Informations about the Winery Galena Cellars
The Winery Galena Cellars is one of of the world's great estates. It offers 49 wines for sale in the of Illinois to come and discover on site or to buy online.
The wine region of Illinois
Midwestern US wine state, humid continental climate requiring robust hybrid varieties. Signature Chambourcin in red: fruity and accessible with signature black cherry, raspberry, plum, fresh herbs and a peppery touch, supple tannins and lively acidity — the local standard. Dense, deeply coloured Norton (blackberry, coffee), fruity Frontenac, spicy Foch. Whites: ample Chardonel, honeyed sweet Vidal Blanc, aromatic Vignoles, opulent Traminette, lively Seyval Blanc.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
