Winery MaryanKera Tamara Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Kera Tamara Chardonnay of Winery Maryan in the region of Thracian Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Kera Tamara Chardonnay
Pairings that work perfectly with Kera Tamara Chardonnay
Original food and wine pairings with Kera Tamara Chardonnay
The Kera Tamara Chardonnay of Winery Maryan matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chinchards with white wine and grapes, rice with tuna and tomato or zucchini and goat cheese quiche.
Details and technical informations about Winery Maryan's Kera Tamara 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 Kera Tamara Chardonnay from Winery Maryan are 2015, 0, 2014
Informations about the Winery Maryan
The Winery Maryan is one of of the world's greatest estates. It offers 15 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
