Cave La VinsobraiseSkjelbreid Poirée Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Skjelbreid Poirée Chardonnay of the Cave La Vinsobraise is in the top 70 of wines of Rhône méridional.
Food and wine pairings with Skjelbreid Poirée Chardonnay
Pairings that work perfectly with Skjelbreid Poirée Chardonnay
Original food and wine pairings with Skjelbreid Poirée Chardonnay
The Skjelbreid Poirée Chardonnay of Cave La Vinsobraise matches generally quite well with dishes such as recipes .
Details and technical informations about Cave La Vinsobraise's Skjelbreid Poirée 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.
Informations about the Cave La Vinsobraise
The Cave La Vinsobraise is one of of the world's great estates. It offers 53 wines for sale in the of Rhône méridional to come and discover on site or to buy online.
The wine region of Rhône méridional
Côtes du Rhône is a regional appellation in the Rhône Valley in eastern France. It applies to red, rosé and white wines, and includes more than 170 villages. The area follows the course of the Rhône southward for 125 miles (200 km) from Saint-Cyr-sur-le-Rhône to Avignon. A small portion of the wines in the appellation are white wines.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
