Winery Joseph VerdierA. J. Lecluse Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with A. J. Lecluse Chardonnay
Pairings that work perfectly with A. J. Lecluse Chardonnay
Original food and wine pairings with A. J. Lecluse Chardonnay
The A. J. Lecluse Chardonnay of Winery Joseph Verdier matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sausages with kale, salmon in bellevue or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Joseph Verdier's A. J. Lecluse 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 A. J. Lecluse Chardonnay from Winery Joseph Verdier are 2011
Informations about the Winery Joseph Verdier
The Winery Joseph Verdier is one of of the world's great estates. It offers 101 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
