Winery La FenétreÀ Côté Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the À Côté Chardonnay from the Winery La Fenétre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the À Côté Chardonnay of Winery La Fenétre in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the À Côté Chardonnay of Winery La Fenétre in the region of California often reveals types of flavors of microbio, oak or citrus fruit.
Food and wine pairings with À Côté Chardonnay
Pairings that work perfectly with À Côté Chardonnay
Original food and wine pairings with À Côté Chardonnay
The À Côté Chardonnay of Winery La Fenétre matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baeckeoffe, sliced tuna with tomato sauce or goat cheese and bacon quiche.
Details and technical informations about Winery La Fenétre's À Côté 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 À Côté Chardonnay from Winery La Fenétre are 2013, 0, 2012, 2010
Informations about the Winery La Fenétre
The Winery La Fenétre is one of of the world's greatest estates. It offers 24 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
Californian star of cool climates (Central Coast): signature Pinot Noir as king of reds on the cool AVAs (Sta. Rita Hills, Santa Maria Valley) — fine and mineral with notes of cherry, raspberry, undergrowth, orange peel and spice, Burgundy-style acidity. Taut Chardonnay (citrus, apple, gunflint). Fleshy Syrah (Ballard Canyon).
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
