Winery ChandonLimited Edition Holiday Sparkles Blanc de Noirs
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Limited Edition Holiday Sparkles Blanc de Noirs
Pairings that work perfectly with Limited Edition Holiday Sparkles Blanc de Noirs
Original food and wine pairings with Limited Edition Holiday Sparkles Blanc de Noirs
The Limited Edition Holiday Sparkles Blanc de Noirs of Winery Chandon matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Chandon's Limited Edition Holiday Sparkles Blanc de Noirs.
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 Chandon
The Winery Chandon is one of of the world's greatest estates. It offers 65 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
