Winery Tennessee - American Chardonnay

Winery TennesseeAmerican Chardonnay

The American Chardonnay of Winery Tennessee is a wine from the region of Tennessee.
This wine generally goes well with
The American Chardonnay of the Winery Tennessee is in the top 0 of wines of Tennessee.

Details and technical informations about Winery Tennessee's American Chardonnay.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Couderc 13

Simple, fresh dry whites with a pale golden colour, supple mouthfeel and moderate acidity, showing undemonstrative aromas of citrus and white flowers. Productive. Now marginal, surviving in a few French varietal collections as a witness to post-phylloxera hybridisation history. French white hybrid obtained by Georges Couderc in the late 19th century, in the lineage of phylloxera-resistant crossings.

Informations about the Winery Tennessee

The winery offers 16 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Tennessee

The Winery Tennessee is one of of the world's greatest estates. It offers 10 wines for sale in the of Tennessee to come and discover on site or to buy online.

Top wine Tennessee
In the top 150000 of of United States wines
In the top 350 of of Tennessee wines
In the top 300000 of wines
In the top 950000 wines of the world

The wine region of Tennessee

Wine state of the American Southeast, humid subtropical climate forcing native resistant grapes. Muscadine signature king grape: fruity accessible wines with signature notes of fresh grape, tropical fruits, white flowers and musky touch — often sweet or off-dry in typical Southern style. Vidal Blanc fresh hybrid (pear, citrus), Chambourcin supple red (cherry, spices), more structured Norton (blackberry, earth). 2 AVAs including Nine Lakes (2026).

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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