Winery Truda FannyMarcea Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Marcea Chardonnay of the Winery Truda Fanny is in the top 50 of wines of Danube.
Food and wine pairings with Marcea Chardonnay
Pairings that work perfectly with Marcea Chardonnay
Original food and wine pairings with Marcea Chardonnay
The Marcea Chardonnay of Winery Truda Fanny matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of beef tagine with vegetables, pumpkin and tuna gratin or spinach and goat cheese quiche.
Details and technical informations about Winery Truda Fanny's Marcea 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 Marcea Chardonnay from Winery Truda Fanny are 0
Informations about the Winery Truda Fanny
The Winery Truda Fanny is one of of the world's great estates. It offers 20 wines for sale in the of Danube to come and discover on site or to buy online.
The wine region of Danube
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
