Winery Casa YagüeOak Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Oak Chardonnay
Pairings that work perfectly with Oak Chardonnay
Original food and wine pairings with Oak Chardonnay
The Oak Chardonnay of Winery Casa Yagüe matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of delicious marinated pork chops, spinach, smoked salmon and ricotta lasagne or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Casa Yagüe's Oak 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 Oak Chardonnay from Winery Casa Yagüe are 2019, 0, 2018
Informations about the Winery Casa Yagüe
The Winery Casa Yagüe is one of of the world's greatest estates. It offers 4 wines for sale in the of Patagonia to come and discover on site or to buy online.
The wine region of Patagonia
Argentina's wine frontier, cool continental climate at low altitude (~200 m), strong natural acidity. Signature Pinot Noir, now a regional emblem: fine, silky reds with signature notes of tart cherry, raspberry, wild strawberry, undergrowth, violet and sweet spices, delicate tannins and taut freshness — a southern Burgundian style. Also Malbec fresher than in the north, round Merlot. Taut Sémillon, Sauvignon, Chardonnay, Riesling whites.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
