Winery Gilles CantonsLes Tamarins Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Les Tamarins Chardonnay from the Winery Gilles Cantons
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Tamarins Chardonnay of Winery Gilles Cantons in the region of Pays d'Oc is a .
Food and wine pairings with Les Tamarins Chardonnay
Pairings that work perfectly with Les Tamarins Chardonnay
Original food and wine pairings with Les Tamarins Chardonnay
The Les Tamarins Chardonnay of Winery Gilles Cantons matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with "favouilles" (curries), mushroom, bacon and gruyere quiche or tuna nuggets.
Details and technical informations about Winery Gilles Cantons's Les Tamarins 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 Les Tamarins Chardonnay from Winery Gilles Cantons are 2019, 0
Informations about the Winery Gilles Cantons
The Winery Gilles Cantons is one of of the world's great estates. It offers 20 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
