Winery SaddlebackBarrel Fermented Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Barrel Fermented Chardonnay from the Winery Saddleback
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barrel Fermented Chardonnay of Winery Saddleback in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the Barrel Fermented Chardonnay of Winery Saddleback in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Barrel Fermented Chardonnay
Pairings that work perfectly with Barrel Fermented Chardonnay
Original food and wine pairings with Barrel Fermented Chardonnay
The Barrel Fermented Chardonnay of Winery Saddleback matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of the tartiflette wrap, spinach, goat cheese and salmon quiche or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Saddleback's Barrel Fermented 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 Barrel Fermented Chardonnay from Winery Saddleback are 2017, 2015, 2014, 2012 and 0.
Informations about the Winery Saddleback
The Winery Saddleback is one of of the world's greatest estates. It offers 50 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Botrytis
Fungus that causes grape rot.
