Winery ShaboMoments To Be Alive Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Moments To Be Alive Chardonnay
Pairings that work perfectly with Moments To Be Alive Chardonnay
Original food and wine pairings with Moments To Be Alive Chardonnay
The Moments To Be Alive Chardonnay of Winery Shabo matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of steamed pork chops, sun burger or tuna, pepper and tomato quiche.
Details and technical informations about Winery Shabo's Moments To Be Alive 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 Moments To Be Alive Chardonnay from Winery Shabo are 2018, 0
Informations about the Winery Shabo
The Winery Shabo is one of wineries to follow in Odessa.. It offers 96 wines for sale in the of Одеса to come and discover on site or to buy online.
The wine region of Одеса
The wine region of Одеса of Ukraine. Wineries and vineyards like the Domaine Колоніст / Kolonist or the Domaine Shabo produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Одеса are Chardonnay, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Одеса often reveals types of flavors of vanilla, black fruit or floral and sometimes also flavors of tropical fruit, vegetal or microbio.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
