Winery La Croix RondeChardonnay Topaze
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Chardonnay Topaze from the Winery La Croix Ronde
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Topaze of Winery La Croix Ronde in the region of Languedoc-Roussillon is a .
Food and wine pairings with Chardonnay Topaze
Pairings that work perfectly with Chardonnay Topaze
Original food and wine pairings with Chardonnay Topaze
The Chardonnay Topaze of Winery La Croix Ronde matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of light lasagne without béchamel sauce, mushroom, bacon and gruyere quiche or moroccan kefta balls.
Details and technical informations about Winery La Croix Ronde's Chardonnay Topaze.
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 Chardonnay Topaze from Winery La Croix Ronde are 2015
Informations about the Winery La Croix Ronde
The Winery La Croix Ronde is one of of the world's greatest estates. It offers 9 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
