Winery Martin RaySonoma County Chardonnay
White wine
This wine is composed of 100% of the grape variety Chardonnay.
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Sonoma County Chardonnay from the Winery Martin Ray
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sonoma County Chardonnay of Winery Martin Ray in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sonoma County Chardonnay of Winery Martin Ray in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Sonoma County Chardonnay
Pairings that work perfectly with Sonoma County Chardonnay
Original food and wine pairings with Sonoma County Chardonnay
The Sonoma County Chardonnay of Winery Martin Ray matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork roll with tomato sauce, tuna sandwich or quiche without pastry.
Details and technical informations about Winery Martin Ray's Sonoma County Chardonnay.
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 Sonoma County Chardonnay from Winery Martin Ray are 2019, 2018, 2017, 2011 and 0.
Informations about the Winery Martin Ray
The Winery Martin Ray is one of of the world's great estates. It offers 79 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
Accessible, quality Californian mosaic north of San Francisco: signature Pinot Noir as king red on the cool side (Russian River, Sonoma Coast) — fine and silky with notes of cherry, raspberry, undergrowth and a spicy touch. Ample Chardonnay (apple, vanilla). Dense Cabernet Sauvignon in Alexander Valley (blackcurrant, cedar), spicy Zinfandel in Dry Creek (blackberry, pepper). 19 distinct AVAs, >60 grapes, foggy coast vs warm valleys.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Cinsault
Cinsault is a southern black grape variety that can be found in the blends of most Mediterranean appellations, but most often as an accessory grape variety. It is undoubtedly most present in certain rosé wines (in Corbières, Côtes-de-Provence, etc.): it gives these wines highly appreciated aromas of strawberry, peach and raspberry. In vin de pays (IGP), it is often vinified on its own, usually as a rosé.
