Winery Mosquita MuertaNature Chardonnay
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Nature Chardonnay
Pairings that work perfectly with Nature Chardonnay
Original food and wine pairings with Nature Chardonnay
The Nature Chardonnay of Winery Mosquita Muerta matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sauerkraut (with tips so to do!!!), salmon and parmesan quiche without pastry or quiche without pastry.
Details and technical informations about Winery Mosquita Muerta's Nature Chardonnay.
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 Nature Chardonnay from Winery Mosquita Muerta are 0, 2018
Informations about the Winery Mosquita Muerta
The Winery Mosquita Muerta is one of of the world's great estates. It offers 27 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
