Winery Puente del AndesTorrontes Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Torrontes Chardonnay
Pairings that work perfectly with Torrontes Chardonnay
Original food and wine pairings with Torrontes Chardonnay
The Torrontes Chardonnay of Winery Puente del Andes matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed artichoke, pasta with tuna and tomato sauce or thai basil chicken.
Details and technical informations about Winery Puente del Andes's Torrontes 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 Torrontes Chardonnay from Winery Puente del Andes are 0
Informations about the Winery Puente del Andes
The Winery Puente del Andes is one of of the world's greatest estates. It offers 3 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
