Peconic Bay WinerySteel Fermented Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Steel Fermented Chardonnay
Pairings that work perfectly with Steel Fermented Chardonnay
Original food and wine pairings with Steel Fermented Chardonnay
The Steel Fermented Chardonnay of Peconic Bay Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of kale soup, endives with smoked salmon au gratin or quiche with leeks and fresh salmon from flo.
Details and technical informations about Peconic Bay Winery's Steel Fermented 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 Steel Fermented Chardonnay from Peconic Bay Winery are 0
Informations about the Peconic Bay Winery
The Peconic Bay Winery is one of of the world's greatest estates. It offers 18 wines for sale in the of North Fork of Long Island to come and discover on site or to buy online.
The wine region of North Fork of Long Island
The wine region of North Fork of Long Island is located in the region of Long Island of New York of United States. Wineries and vineyards like the Domaine Macari or the Domaine Bedell produce mainly wines red, white and sparkling. The most planted grape varieties in the region of North Fork of Long Island are Cabernet franc, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of North Fork of Long Island often reveals types of flavors of pineapple, pepper or blackberry and sometimes also flavors of red fruit, vanilla or black cherries.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
