Winery TetramythosChardonnay Nature
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Chardonnay Nature of Winery Tetramythos in the region of Peloponnesos often reveals types of flavors of tree fruit.
Food and wine pairings with Chardonnay Nature
Pairings that work perfectly with Chardonnay Nature
Original food and wine pairings with Chardonnay Nature
The Chardonnay Nature of Winery Tetramythos matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of blue cord, zucchini gratin with tuna and tomato or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Tetramythos's Chardonnay Nature.
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 Nature from Winery Tetramythos are 0
Informations about the Winery Tetramythos
The Winery Tetramythos is one of of the world's great estates. It offers 28 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Sweet
Generic term for wines containing residual sugar (natural sugars in the grapes that have not been transformed into alcohol). It is also used to describe a wine with a dominantly sweet flavour, without further explanation.
