Winery LVK VinpromChardonnay - Dimiat
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay - Dimiat
Pairings that work perfectly with Chardonnay - Dimiat
Original food and wine pairings with Chardonnay - Dimiat
The Chardonnay - Dimiat of Winery LVK Vinprom matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of eggs in meurette, quiche with leeks and fresh salmon from flo or ham and comté quiche.
Details and technical informations about Winery LVK Vinprom's Chardonnay - Dimiat.
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.
Informations about the Winery LVK Vinprom
The Winery LVK Vinprom is one of of the world's great estates. It offers 21 wines for sale in the of Black Sea to come and discover on site or to buy online.
The wine region of Black Sea
The wine region of Black Sea of Bulgaria. Wineries and vineyards like the Domaine Vinex Preslav or the Domaine LVK Vinprom produce mainly wines white, red and pink. The most planted grape varieties in the region of Black Sea are Cabernet-Sauvignon, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Black Sea often reveals types of flavors of non oak, blackberry or vegetal and sometimes also flavors of microbio, floral or citrus fruit.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
