Winery Luc PirletClassique Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Classique Chardonnay of Winery Luc Pirlet in the region of Pays d'Oc often reveals types of flavors of oaky, citrus or apples and sometimes also flavors of peach, butter or minerality.
Food and wine pairings with Classique Chardonnay
Pairings that work perfectly with Classique Chardonnay
Original food and wine pairings with Classique Chardonnay
The Classique Chardonnay of Winery Luc Pirlet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of english breakfast, sea bream with sweet spices or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Luc Pirlet's Classique 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 Classique Chardonnay from Winery Luc Pirlet are 2019, 2017, 2014, 2016 and 2013.
Informations about the Winery Luc Pirlet
The Winery Luc Pirlet is one of of the world's greatest estates. It offers 71 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
