Winery SalurChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay of the Winery Salur is in the top 30 of wines of Marmara.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Salur matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pizza calzone with ham and mushrooms, skate with capers or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Salur'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 Salur are 2012, 0
Informations about the Winery Salur
The Winery Salur is one of of the world's greatest estates. It offers 5 wines for sale in the of Marmara to come and discover on site or to buy online.
The wine region of Marmara
The wine region of Marmara of Turkey. Wineries and vineyards like the Domaine Porta Caeli or the Domaine Porta Caeli produce mainly wines red, white and pink. The most planted grape varieties in the region of Marmara are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Marmara often reveals types of flavors of oak, microbio or floral and sometimes also flavors of vegetal, dried fruit or tree fruit.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
