Lambouri WineryChardonnay Fumé
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay Fumé of the Lambouri Winery is in the top 30 of wines of Lemesos.
Wine flavors and olphactive analysis
On the nose the Chardonnay Fumé of Lambouri Winery in the region of Lemesos often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices.
Food and wine pairings with Chardonnay Fumé
Pairings that work perfectly with Chardonnay Fumé
Original food and wine pairings with Chardonnay Fumé
The Chardonnay Fumé of Lambouri Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of oven-baked sausage, tuna gratin or vegan leek and tofu quiche.
Details and technical informations about Lambouri Winery's Chardonnay Fumé.
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 Fumé from Lambouri Winery are 2015, 2009, 0
Informations about the Lambouri Winery
The Lambouri Winery is one of of the world's great estates. It offers 15 wines for sale in the of Lemesos to come and discover on site or to buy online.
The wine region of Lemesos
Cyprus's largest wine region on the southern slopes of the Troodos around Limassol (Krasochoria). Signature native grapes. Mavro in light, approachable red with signature notes of cherry, ripe plum, Mediterranean herbs and a spicy touch, supple tannins. Xynisteri star in white: dry and mineral (citrus, green apple, herbs, saline touch), taut, thirst-quenching palate.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
