Winery ReveroPardina - Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Pardina - Chardonnay
Pairings that work perfectly with Pardina - Chardonnay
Original food and wine pairings with Pardina - Chardonnay
The Pardina - Chardonnay of Winery Revero matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of home-made coq au vin, sliced tuna with tomato sauce or tuna, pepper and tomato quiche.
Details and technical informations about Winery Revero's Pardina - 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 Pardina - Chardonnay from Winery Revero are 2017, 0, 2015
Informations about the Winery Revero
The Winery Revero is one of of the world's greatest estates. It offers 4 wines for sale in the of Estrémadure to come and discover on site or to buy online.
The wine region of Estrémadure
Extremadura is one of the 17 administrative regions (officially "autonomous communities") of Spain. It is located in the Southwest of the country, on the border with Portugal. It is separated from Andalusia in the south by the Sierra Morena mountains, and from the Central plateau and Castile by the Sierra de Gata range. Extremadura is sparsely populated, but has an abundance of wildlife, such as deer, otters and even lynx.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
