Winery Jean BalmontChardonnay - Melon
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Melon.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay - Melon
Pairings that work perfectly with Chardonnay - Melon
Original food and wine pairings with Chardonnay - Melon
The Chardonnay - Melon of Winery Jean Balmont matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork roulades with cream and mushrooms, whole salmon in aromatic broth or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Jean Balmont's Chardonnay - Melon.
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 - Melon from Winery Jean Balmont are 2016, 2018, 2014, 2015
Informations about the Winery Jean Balmont
The Winery Jean Balmont is one of of the world's great estates. It offers 23 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
