Winery Pierre PonnelleChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Chardonnay of Winery Pierre Ponnelle in the region of Vin de France often reveals types of flavors of butter, microbio or oak and sometimes also flavors of tree fruit.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Pierre Ponnelle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of cantonese rice, wild rice salad with tuna or quiche without eggs.
Details and technical informations about Winery Pierre Ponnelle's 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 Chardonnay from Winery Pierre Ponnelle are 2018, 2016, 2017, 2015 and 2011.
Informations about the Winery Pierre Ponnelle
The Winery Pierre Ponnelle is one of of the world's great estates. It offers 112 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
