Winery GiliaChardonnay Marca Trevigiana Frizzante
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Marca Trevigiana Frizzante
Pairings that work perfectly with Chardonnay Marca Trevigiana Frizzante
Original food and wine pairings with Chardonnay Marca Trevigiana Frizzante
The Chardonnay Marca Trevigiana Frizzante of Winery Gilia matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of banh mi sandwich, cod rougail or zucchini and goat cheese quiche.
Details and technical informations about Winery Gilia's Chardonnay Marca Trevigiana Frizzante.
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 Chardonnay Marca Trevigiana Frizzante from Winery Gilia are 2015, 0
Informations about the Winery Gilia
The Winery Gilia is one of of the world's greatest estates. It offers 8 wines for sale in the of Marca Trevigiana to come and discover on site or to buy online.
The wine region of Marca Trevigiana
Venetian IGT covering the province of Treviso, the Prosecco zone offering creative cuvées outside DOC. Signature Glera as fresh sparkling with signature notes of pear, green apple, white flowers, citrus and an almond touch, fine bubbles and thirst-quenching. Saline Pinot Grigio, ample Chardonnay, lively Sauvignon as whites. Native tannic, lively Raboso as red (black cherry, spices, plum), aromatic Manzoni Bianco.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
