Winery Los HaroldosNampe Ugni Blanc - Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Nampe Ugni Blanc - Chardonnay
Pairings that work perfectly with Nampe Ugni Blanc - Chardonnay
Original food and wine pairings with Nampe Ugni Blanc - Chardonnay
The Nampe Ugni Blanc - Chardonnay of Winery Los Haroldos matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of butternut and goat cheese gratin, sublime salmon (stuffed salmon) or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Los Haroldos's Nampe Ugni Blanc - 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 Nampe Ugni Blanc - Chardonnay from Winery Los Haroldos are 0
Informations about the Winery Los Haroldos
The Winery Los Haroldos is one of of the world's great estates. It offers 73 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
