Winery Jacques CharletMâcon Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, cured meat or pasta.
Taste structure of the Mâcon Chardonnay from the Winery Jacques Charlet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mâcon Chardonnay of Winery Jacques Charlet in the region of Burgundy is a .
Food and wine pairings with Mâcon Chardonnay
Pairings that work perfectly with Mâcon Chardonnay
Original food and wine pairings with Mâcon Chardonnay
The Mâcon Chardonnay of Winery Jacques Charlet matches generally quite well with dishes of pasta, vegetarian or cured meat such as recipes of makroud, nanie's diced ham quiche or turkey osso buco.
Details and technical informations about Winery Jacques Charlet's Mâcon 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 Mâcon Chardonnay from Winery Jacques Charlet are 2013
Informations about the Winery Jacques Charlet
The Winery Jacques Charlet is one of of the world's great estates. It offers 71 wines for sale in the of Mâcon to come and discover on site or to buy online.
The wine region of Mâcon
Vast flagship appellation of the Mâconnais (southern Burgundy): Chardonnay signature as the white king — pale gold with silvery glints, fresh and easy-drinking with notes of apple, pear, peach, apricot, citrus and a signature quince touch, vivid fruit-acidity balance. Gamay and Pinot Noir in supple fruity reds (cassis, blackberry, redcurrant, violet, undergrowth), melted tannins. AOC (1937), ~4,400 ha across 96 communes (Saône-et-Loire), limestone, clay and schist, semi-continental temperate.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
