Winery RaphaelFirst Label Chardonnay
White wine
This wine is composed of 100% of the grape variety Chardonnay.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the First Label Chardonnay of Winery Raphael in the region of New York often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices.
Food and wine pairings with First Label Chardonnay
Pairings that work perfectly with First Label Chardonnay
Original food and wine pairings with First Label Chardonnay
The First Label Chardonnay of Winery Raphael matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of zucchini lasagna, sea bream with sweet spices or cream and tuna quiche.
Details and technical informations about Winery Raphael's First Label 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 First Label Chardonnay from Winery Raphael are 0
Informations about the Winery Raphael
The Winery Raphael is one of of the world's greatest estates. It offers 30 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
Maritime New York AVA between Long Island Sound and the Atlantic: signature Merlot as king red - supple and fruity with notes of black cherry, plum, blackberry, leather and a fresh-herb touch, round tannins and an elegant finish (maritime Bordeaux climate). Cabernet Franc and Cabernet Sauvignon in structuring support. Fresh Chardonnay and Sauvignon Blanc in whites (citrus, apple, flowers). AVA (1986), ~2,000 ac, sandy-gravel soils from glacial moraines, ocean breezes preserving acidity.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Ban des vendanges
Date of the beginning of the grape harvest, fixed by the lord in the tradition of the Middle Ages and, today, by the prefect.
