Winery Gilbert ChonDomaine de la Jousseliniere Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Domaine de la Jousseliniere Chardonnay of Winery Gilbert Chon in the region of Loire Valley often reveals types of flavors of tree fruit.
Food and wine pairings with Domaine de la Jousseliniere Chardonnay
Pairings that work perfectly with Domaine de la Jousseliniere Chardonnay
Original food and wine pairings with Domaine de la Jousseliniere Chardonnay
The Domaine de la Jousseliniere Chardonnay of Winery Gilbert Chon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of roast pork with mustard and honey, baked sardines with garlic or magic cake cheese quiche.
Details and technical informations about Winery Gilbert Chon's Domaine de la Jousseliniere 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 Domaine de la Jousseliniere Chardonnay from Winery Gilbert Chon are 2016, 2014, 2013, 2018 and 2017.
Informations about the Winery Gilbert Chon
The Winery Gilbert Chon is one of of the world's greatest estates. It offers 34 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
