Winery Grand AppetitChardonnay Feteasca Regala
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Feteasca Regala
Pairings that work perfectly with Chardonnay Feteasca Regala
Original food and wine pairings with Chardonnay Feteasca Regala
The Chardonnay Feteasca Regala of Winery Grand Appetit matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sausages with kale, tuna nuggets or salmon and goat cheese quiche.
Details and technical informations about Winery Grand Appetit's Chardonnay Feteasca Regala.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Chardonnay Feteasca Regala from Winery Grand Appetit are 2014, 0
Informations about the Winery Grand Appetit
The Winery Grand Appetit is one of of the world's greatest estates. It offers 3 wines for sale in the of Recas to come and discover on site or to buy online.
The wine region of Recas
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
