Winery Joseph GattlenChardonnay Barrique
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Chardonnay Barrique from the Winery Joseph Gattlen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Barrique of Winery Joseph Gattlen in the region of Valais is a with a nice freshness.
Food and wine pairings with Chardonnay Barrique
Pairings that work perfectly with Chardonnay Barrique
Original food and wine pairings with Chardonnay Barrique
The Chardonnay Barrique of Winery Joseph Gattlen matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of homemade pork curry, tuna flan with leek coulis or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Joseph Gattlen's Chardonnay Barrique.
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.
Informations about the Winery Joseph Gattlen
The Winery Joseph Gattlen is one of of the world's greatest estates. It offers 20 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
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.
