Winery PatrittiPrimogénito Sangre Azul Blend de Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
Food and wine pairings with Primogénito Sangre Azul Blend de Chardonnay
Pairings that work perfectly with Primogénito Sangre Azul Blend de Chardonnay
Original food and wine pairings with Primogénito Sangre Azul Blend de Chardonnay
The Primogénito Sangre Azul Blend de Chardonnay of Winery Patritti matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of barbecued filet mignon, salmon lasagna or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Patritti's Primogénito Sangre Azul Blend de 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 Primogénito Sangre Azul Blend de Chardonnay from Winery Patritti are 2016, 0
Informations about the Winery Patritti
The Winery Patritti is one of of the world's great estates. It offers 25 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: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
