Winery LoweDLW Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the DLW Chardonnay from the Winery Lowe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the DLW Chardonnay of Winery Lowe in the region of Nouvelle-Galles du Sud is a powerful with a nice freshness.
Food and wine pairings with DLW Chardonnay
Pairings that work perfectly with DLW Chardonnay
Original food and wine pairings with DLW Chardonnay
The DLW Chardonnay of Winery Lowe matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of green lentils strasbourg style, cod and potato gratin or quiche without pastry.
Details and technical informations about Winery Lowe's DLW 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 DLW Chardonnay from Winery Lowe are 0
Informations about the Winery Lowe
The Winery Lowe is one of of the world's great estates. It offers 63 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
