Winery Ivo VarbanovPetrouchka Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Petrouchka Chardonnay of Winery Ivo Varbanov in the region of Thracian Valley often reveals types of flavors of microbio, oak.
Food and wine pairings with Petrouchka Chardonnay
Pairings that work perfectly with Petrouchka Chardonnay
Original food and wine pairings with Petrouchka Chardonnay
The Petrouchka Chardonnay of Winery Ivo Varbanov matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of white cabbage with bacon, smoked salmon pasta gratin or spinach and goat cheese quiche.
Details and technical informations about Winery Ivo Varbanov's Petrouchka 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 Petrouchka Chardonnay from Winery Ivo Varbanov are 2012, 0, 2015
Informations about the Winery Ivo Varbanov
The Winery Ivo Varbanov is one of of the world's greatest estates. It offers 30 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
