Winery Simon CreekChardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Simon Creek matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baked pumpkin, skate with vinegar and capers or magic cake cheese quiche.
Details and technical informations about Winery Simon Creek's 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 Chardonnay from Winery Simon Creek are 0
Informations about the Winery Simon Creek
The Winery Simon Creek is one of of the world's great estates. It offers 17 wines for sale in the of Wisconsin to come and discover on site or to buy online.
The wine region of Wisconsin
Wine state of the northern American Midwest, harsh continental climate requiring cold-hardy hybrids. Signature Marquette in red: deep robe with signature notes of black cherry, plum, black pepper, cocoa and a herbaceous touch, firm tannins and lively acidity — bred for these extreme climates. Also spicy Maréchal Foch, Léon Millot. Aromatic whites: muscaty La Crescent (apricot, honey), fruity Brianna, vivid La Crosse, Saint Pepin.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
