Winery TsamtsakiriAnastazia Malagouzia - Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Anastazia Malagouzia - Chardonnay
Pairings that work perfectly with Anastazia Malagouzia - Chardonnay
Original food and wine pairings with Anastazia Malagouzia - Chardonnay
The Anastazia Malagouzia - Chardonnay of Winery Tsamtsakiri matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork gyros, sea bream in foil on the barbecue or summer tuna quiche.
Details and technical informations about Winery Tsamtsakiri's Anastazia Malagouzia - 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.
Informations about the Winery Tsamtsakiri
The Winery Tsamtsakiri is one of of the world's greatest estates. It offers 8 wines for sale in the of Macedonia to come and discover on site or to buy online.
The wine region of Macedonia
Greek Macedonia (Makedonia) is an expansive region in Northern Greece. It is bordered by the Republic of North Macedonia, Albania and Bulgaria to the north and the Aegean Sea in the South. The vineyards in the mountainous region are extensively planted to Xynomavro, along with Roditis, Limnio and the more-international Cabernet Sauvignon grape variety. Macedonian red wines are noted for their firm tannins and big flavors, and the best examples are among Greece's most-sought-after reds.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
