Winery ChandonSweet Cuvée
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
In the mouth this sparkling wine is a powerful with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Sweet Cuvée from the Winery Chandon
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sweet Cuvée of Winery Chandon in the region of California is a powerful with fine and regular bubbles.
Food and wine pairings with Sweet Cuvée
Pairings that work perfectly with Sweet Cuvée
Original food and wine pairings with Sweet Cuvée
The Sweet Cuvée of Winery Chandon matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chicken and shrimp jambalaya, baked chestnuts or baked fish fillets with vegetables.
Details and technical informations about Winery Chandon's Sweet Cuvée.
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 great estates. It offers 82 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.
News related to this wine
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.