Winery LanghamDorset Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Dorset Chardonnay of Winery Langham in the region of England often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Dorset Chardonnay
Pairings that work perfectly with Dorset Chardonnay
Original food and wine pairings with Dorset Chardonnay
The Dorset Chardonnay of Winery Langham matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken bonne femme, steamed salmon marinated in herbs or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Langham's Dorset 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 Dorset Chardonnay from Winery Langham are 0, 2018
Informations about the Winery Langham
The Winery Langham is one of of the world's greatest estates. It offers 12 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
Quality renaissance of English wine, signature in traditional-method sparklers. On chalk soils identical to Champagne's (South-East), fine, taut bubbles with signature notes of green apple, lemon, white flowers, brioche and chalk, the vivid acidity of a cool climate. Based on Chardonnay, Pinot Noir and Meunier. Still wines a minority: aromatic Bacchus (elderflower, cut grass — the English identity), fresh Pinot Noir.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
