Winery NobelCuvee Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvee Chardonnay
Pairings that work perfectly with Cuvee Chardonnay
Original food and wine pairings with Cuvee Chardonnay
The Cuvee Chardonnay of Winery Nobel matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baked pork chops, chinese fondue or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Nobel's Cuvee 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 Cuvee Chardonnay from Winery Nobel are 2016
Informations about the Winery Nobel
The Winery Nobel is one of of the world's greatest estates. It offers 6 wines for sale in the of Flandre to come and discover on site or to buy online.
The wine region of Flandre
The wine region of Flandre of Belgium. Wineries and vineyards like the Domaine Meerdael or the Domaine Clos d'Opleeuw produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Flandre are Chardonnay, Pinot noir and Johanniter, they are then used in wines in blends or as a single variety. On the nose of Flandre often reveals types of flavors of cream, non oak or red fruit and sometimes also flavors of floral, tropical fruit or citrus fruit.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
