Winery PartagerRéserve Chardonnay
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Réserve Chardonnay from the Winery Partager
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Réserve Chardonnay of Winery Partager in the region of Pays d'Oc is a .
Food and wine pairings with Réserve Chardonnay
Pairings that work perfectly with Réserve Chardonnay
Original food and wine pairings with Réserve Chardonnay
The Réserve Chardonnay of Winery Partager matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of tagliatelle with foie gras, quiche with leeks and fresh salmon from flo or chicken on a bed of summer vegetables.
Details and technical informations about Winery Partager's Réserve 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 Réserve Chardonnay from Winery Partager are 2013
Informations about the Winery Partager
The Winery Partager is one of of the world's greatest estates. It offers 9 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
