Winery RiousseChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Winery Riousse is in the top 30 of wines of Calvados.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Riousse matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sauté of veal with olives (corsica), lasagne with salmon, goat cheese and spinach or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Riousse's 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 Chardonnay from Winery Riousse are 2015, 0
Informations about the Winery Riousse
The Winery Riousse is one of of the world's greatest estates. It offers 4 wines for sale in the of Calvados to come and discover on site or to buy online.
The wine region of Calvados
Normandy is a region in northern France, roughly corresponding to the historic duchy from which William the Conqueror went to England to seize the throne in 1066. It is divided into two administrative regions, Upper Normandy and Lower Normandy. The region is home to countless orchards and is known (like its neighbour Brittany) for its cider and perry, a type of cider made from pears. Many varieties of cider apples used throughout the world come from this region.
The word of the wine: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.
