Winery KristinusSommolier Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Sommolier Chardonnay
Pairings that work perfectly with Sommolier Chardonnay
Original food and wine pairings with Sommolier Chardonnay
The Sommolier Chardonnay of Winery Kristinus matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sauté of pork with cider, red mullet, mackerel, tuna, salmon sushi or salmon and goat cheese quiche.
Details and technical informations about Winery Kristinus's Sommolier 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 Sommolier Chardonnay from Winery Kristinus are 0
Informations about the Winery Kristinus
The Winery Kristinus is one of of the world's great estates. It offers 62 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
