Winery Hundred AcreGold Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
The Gold Chardonnay of the Winery Hundred Acre is in the top 50 of wines of United States and in the top 10 of wines of Napa Valley.
Taste structure of the Gold Chardonnay from the Winery Hundred Acre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gold Chardonnay of Winery Hundred Acre in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the Gold Chardonnay of Winery Hundred Acre in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Gold Chardonnay
Pairings that work perfectly with Gold Chardonnay
Original food and wine pairings with Gold Chardonnay
The Gold Chardonnay of Winery Hundred Acre matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of very simple spaghetti carbonara, steamed ginger fish (china) or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Hundred Acre's Gold 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 Gold Chardonnay from Winery Hundred Acre are 2015, 2014, 2007, 2006 and 2013.
Informations about the Winery Hundred Acre
The Winery Hundred Acre is one of of the world's greatest estates. It offers 11 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
