Winery MorganMonterey County Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Monterey County Chardonnay from the Winery Morgan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monterey County Chardonnay of Winery Morgan in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Monterey County Chardonnay
Pairings that work perfectly with Monterey County Chardonnay
Original food and wine pairings with Monterey County Chardonnay
The Monterey County Chardonnay of Winery Morgan matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of ham and cheese cake, cannelloni with salmon and spinach or vegan leek and tofu quiche.
Details and technical informations about Winery Morgan's Monterey County 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 Monterey County Chardonnay from Winery Morgan are 0
Informations about the Winery Morgan
The Winery Morgan is one of of the world's great estates. It offers 40 wines for sale in the of Monterey County to come and discover on site or to buy online.
The wine region of Monterey County
Californian cool-climate star (Central Coast): signature Pinot Noir as king red on Santa Lucia Highlands - concentrated and complex with notes of cherry, raspberry, plum, undergrowth and a spicy touch, silky tannins and preserved vibrant acidity. Racy, mineral Chardonnay (citrus, apple, white peach, hazelnut butter). Cabernet and Syrah on the warm side. ~40,000 ac of vines, Monterey Bay fogs and strong thermal swings shape benchmark cool-climate Pinots.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
