Winery Saint LothainCotes Du Jura Chardonnay
White wine
This wine generally goes well with poultry, mild and soft cheese or mushrooms.
Food and wine pairings with Cotes Du Jura Chardonnay
Pairings that work perfectly with Cotes Du Jura Chardonnay
Original food and wine pairings with Cotes Du Jura Chardonnay
The Cotes Du Jura Chardonnay of Winery Saint Lothain matches generally quite well with dishes of poultry, mushrooms or mild and soft cheese such as recipes of lemongrass chicken, bulgogi or cheese crusts.
Details and technical informations about Winery Saint Lothain's Cotes Du Jura 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 Saint Lothain
The Winery Saint Lothain is one of of the world's greatest estates. It offers 1 wines for sale in the of Jura to come and discover on site or to buy online.
The wine region of Jura
The Jura is a small wine region in eastern France that is responsible for some very special and traditional wine styles. It is close to the Swiss Jura, but quite distinct from it. Wedged between Burgundy to the west and Switzerland to the east, the region is characterized by a landscape of Wooded hills and the winding topography of the Jura Mountains. The Jura vineyards cover just over 1,850 hectares, forming a narrow strip of land almost 80 km Long from North to South.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
