Domaine de la BaumeLa Grande Olivette Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the La Grande Olivette Chardonnay of Domaine de la Baume in the region of Pays d'Oc often reveals types of flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with La Grande Olivette Chardonnay
Pairings that work perfectly with La Grande Olivette Chardonnay
Original food and wine pairings with La Grande Olivette Chardonnay
The La Grande Olivette Chardonnay of Domaine de la Baume matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of salted lentils, cod "bacalhau a gomes de sa or quiche without pastry.
Details and technical informations about Domaine de la Baume's La Grande Olivette Chardonnay.
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 La Grande Olivette Chardonnay from Domaine de la Baume are 2015, 2017, 2014, 2016 and 2018.
Informations about the Domaine de la Baume
The Domaine de la Baume is one of of the world's great estates. It offers 96 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
