Winery NichtaFusion Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Fusion Chardonnay
Pairings that work perfectly with Fusion Chardonnay
Original food and wine pairings with Fusion Chardonnay
The Fusion Chardonnay of Winery Nichta matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of light stuffed tomatoes, fish stew or ham and comté quiche.
Details and technical informations about Winery Nichta's Fusion 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 Fusion Chardonnay from Winery Nichta are 0
Informations about the Winery Nichta
The Winery Nichta is one of of the world's great estates. It offers 45 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
