Winery HubinskýChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Winery Hubinský is in the top 70 of wines of Malokarpatská.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Hubinský matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of wild boar stew, english tuna croque-monsieur or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Hubinský's 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 Chardonnay from Winery Hubinský are 2015, 0
Informations about the Winery Hubinský
The Winery Hubinský is one of of the world's greatest estates. It offers 15 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
Largest Slovak wine region, along the Little Carpathians northeast of Bratislava, 75% whites. Signature Veltlínske zelené (Grüner Veltliner): lively, precise whites with signature white pepper, green apple, citrus, fresh herbs and mineral touch, taut, gastronomic palate. Fresh Wälschriesling, round Pinot Blanc, chiselled Riesling, opulent Traminer (lychee, rose), muscat-scented Irsay Oliver. Light reds: spicy Frankovka, fruity Saint-Laurent.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
