Winery Rodinné Vinařství Pavel BinderNatur Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Natur Chardonnay
Pairings that work perfectly with Natur Chardonnay
Original food and wine pairings with Natur Chardonnay
The Natur Chardonnay of Winery Rodinné Vinařství Pavel Binder matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of bare-assed cockerel (ardennes), pasta salad with surimi or zucchini and goat cheese quiche.
Details and technical informations about Winery Rodinné Vinařství Pavel Binder's Natur 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.
Informations about the Winery Rodinné Vinařství Pavel Binder
The Winery Rodinné Vinařství Pavel Binder is one of of the world's great estates. It offers 29 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
