Winery Pirramimma1892 Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the 1892 Chardonnay from the Winery Pirramimma
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1892 Chardonnay of Winery Pirramimma in the region of Australie du Sud is a powerful.
Wine flavors and olphactive analysis
On the nose the 1892 Chardonnay of Winery Pirramimma in the region of Australie du Sud often reveals types of flavors of microbio, oak.
Food and wine pairings with 1892 Chardonnay
Pairings that work perfectly with 1892 Chardonnay
Original food and wine pairings with 1892 Chardonnay
The 1892 Chardonnay of Winery Pirramimma matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of capellini with prosciutto, oven-baked salmon mozzarella sandwiches or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Pirramimma's 1892 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 1892 Chardonnay from Winery Pirramimma are 2018, 0
Informations about the Winery Pirramimma
The Winery Pirramimma is one of of the world's great estates. It offers 68 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
