Winery le FATbastardChardonnay
White wine
This wine is composed of 100% of the grape variety Chardonnay.
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Chardonnay from the Winery le FATbastard
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Winery le FATbastard in the region of Pays d'Oc is a powerful.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery le FATbastard in the region of Pays d'Oc often reveals types of flavors of butterscotch, pineapple or cream and sometimes also flavors of grapefruit, oaky or tropical.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery le FATbastard matches generally quite well with dishes of vegetarian, poultry or pasta such as recipes of goat cheese and bacon quiche, hawaiian pizza or very simple spaghetti carbonara.
Details and technical informations about Winery le FATbastard's 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 Chardonnay from Winery le FATbastard are 2023, 2022, 2021, 2018 and 2024.
Informations about the Winery le FATbastard
The Winery le FATbastard is one of of the world's greatest estates. It offers 12 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
