Château MercianNagano Chardonnay Unwooded
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Nagano Chardonnay Unwooded
Pairings that work perfectly with Nagano Chardonnay Unwooded
Original food and wine pairings with Nagano Chardonnay Unwooded
The Nagano Chardonnay Unwooded of Château Mercian matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quick brioche sausage, baked salmon with tomato or vegan leek and tofu quiche.
Details and technical informations about Château Mercian's Nagano Chardonnay Unwooded.
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.
Last vintages of this wine
The best vintages of Nagano Chardonnay Unwooded from Château Mercian are 2015, 0, 2016
Informations about the Château Mercian
The Château Mercian is one of of the world's great estates. It offers 93 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
