Winery Oxford LandingMarty’s Block Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Marty’s Block Chardonnay from the Winery Oxford Landing
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marty’s Block Chardonnay of Winery Oxford Landing in the region of Australie du Sud is a powerful.
Food and wine pairings with Marty’s Block Chardonnay
Pairings that work perfectly with Marty’s Block Chardonnay
Original food and wine pairings with Marty’s Block Chardonnay
The Marty’s Block Chardonnay of Winery Oxford Landing matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pasta carbonara, sliced tuna with tomato sauce or spinach and goat cheese quiche.
Details and technical informations about Winery Oxford Landing's Marty’s Block 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.
Informations about the Winery Oxford Landing
The Winery Oxford Landing is one of of the world's great estates. It offers 18 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
