Winery ScrimaglioPiemonte Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Piemonte Chardonnay from the Winery Scrimaglio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piemonte Chardonnay of Winery Scrimaglio in the region of Piedmont is a powerful.
Food and wine pairings with Piemonte Chardonnay
Pairings that work perfectly with Piemonte Chardonnay
Original food and wine pairings with Piemonte Chardonnay
The Piemonte Chardonnay of Winery Scrimaglio matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with peas and bacon, barbecued lobster or lasagna of the sea with zucchini.
Details and technical informations about Winery Scrimaglio's Piemonte Chardonnay.
Discover the grape variety: Allison seedless
American, intraspecific crossing between the red globe and the princess obtained in 2000 by the Sheehan genetics (California). It can be found in the United States, South Africa, Spain, Italy, ... almost unknown in France because of a very late maturity.
Informations about the Winery Scrimaglio
The Winery Scrimaglio is one of of the world's great estates. It offers 68 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
