Domaine de la MaladiereVaudesir Chablis Grand Cru
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Vaudesir Chablis Grand Cru
Pairings that work perfectly with Vaudesir Chablis Grand Cru
Original food and wine pairings with Vaudesir Chablis Grand Cru
The Vaudesir Chablis Grand Cru of Domaine de la Maladiere matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of banh mi sandwich, bacalhau com natas or armorican-style squid.
Details and technical informations about Domaine de la Maladiere's Vaudesir Chablis Grand Cru.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Informations about the Domaine de la Maladiere
The Domaine de la Maladiere is one of of the world's greatest estates. It offers 10 wines for sale in the of Chablis to come and discover on site or to buy online.
The wine region of Chablis
Chablis is a historic town and wine region in NorthCentralFrance. It produces light, Dry white wines, renowned for their minerality and lively Acidity. AOC Chablis wines are produced exclusively from the Chardonnay grape. The wines of Chablis are made in a rather different style from those produced elsewhere in Burgundy.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
