Winery Jean LeonAdelita Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Adelita Chardonnay from the Winery Jean Leon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Adelita Chardonnay of Winery Jean Leon in the region of Catalogne is a .
Food and wine pairings with Adelita Chardonnay
Pairings that work perfectly with Adelita Chardonnay
Original food and wine pairings with Adelita Chardonnay
The Adelita Chardonnay of Winery Jean Leon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of bare-assed cockerel (ardennes), tuna catalan style or tuna, pepper and tomato quiche.
Details and technical informations about Winery Jean Leon's Adelita Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Adelita Chardonnay from Winery Jean Leon are 0
Informations about the Winery Jean Leon
The Winery Jean Leon is one of of the world's great estates. It offers 35 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
