Winery RosemountWinemaker's Collection Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Winemaker's Collection Chardonnay
Pairings that work perfectly with Winemaker's Collection Chardonnay
Original food and wine pairings with Winemaker's Collection Chardonnay
The Winemaker's Collection Chardonnay of Winery Rosemount matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of gratin of fresh chard (green and ribs), salmon pizza or zucchini quiche.
Details and technical informations about Winery Rosemount's Winemaker's Collection 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 Rosemount
The Winery Rosemount is one of wineries to follow in Wine of Australia.. It offers 161 wines for sale in the of Wine of Australia to come and discover on site or to buy online.
The wine region of Wine of Australia
The wine region of Wine of Australia of Australia. Wineries and vineyards like the Domaine Barefoot produce mainly wines red. The most planted grape varieties in the region of Wine of Australia are Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Wine of Australia often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, black fruit.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
