Bodega Las CepasReserve Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Reserve Chardonnay from the Bodega Las Cepas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Chardonnay of Bodega Las Cepas in the region of Rioja is a .
Food and wine pairings with Reserve Chardonnay
Pairings that work perfectly with Reserve Chardonnay
Original food and wine pairings with Reserve Chardonnay
The Reserve Chardonnay of Bodega Las Cepas matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of moist parmesan steak, sophie's tuna cake or leek, goat cheese and bacon quiche.
Details and technical informations about Bodega Las Cepas's Reserve 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.
Last vintages of this wine
The best vintages of Reserve Chardonnay from Bodega Las Cepas are 2019, 0
Informations about the Bodega Las Cepas
The Bodega Las Cepas is one of of the world's great estates. It offers 23 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
