Winery Minkov BrothersBi Cycle Chardonnay - Colombard
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Colombard.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Bi Cycle Chardonnay - Colombard of Winery Minkov Brothers in the region of Thracian Valley often reveals types of flavors of oak, tree fruit.
Food and wine pairings with Bi Cycle Chardonnay - Colombard
Pairings that work perfectly with Bi Cycle Chardonnay - Colombard
Original food and wine pairings with Bi Cycle Chardonnay - Colombard
The Bi Cycle Chardonnay - Colombard of Winery Minkov Brothers matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of cabbage casserole, salmon steaks with lentils or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Minkov Brothers's Bi Cycle Chardonnay - Colombard.
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 Bi Cycle Chardonnay - Colombard from Winery Minkov Brothers are 2017, 2015, 2014, 2013 and 2012.
Informations about the Winery Minkov Brothers
The Winery Minkov Brothers is one of of the world's great estates. It offers 54 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
