Simonassi Lyon Winery & VineyardsPokhara Chenin
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Pokhara Chenin
Pairings that work perfectly with Pokhara Chenin
Original food and wine pairings with Pokhara Chenin
The Pokhara Chenin of Simonassi Lyon Winery & Vineyards matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of samoussa 3 reunionese cheeses, fillet of dab in bordelaise sauce or apple pie.
Details and technical informations about Simonassi Lyon Winery & Vineyards's Pokhara Chenin.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Pokhara Chenin from Simonassi Lyon Winery & Vineyards are 2017, 0
Informations about the Simonassi Lyon Winery & Vineyards
The Simonassi Lyon Winery & Vineyards is one of of the world's great estates. It offers 24 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
