Winery Victor de GoulaineRondais Chardonnay Sauvignon
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Rondais Chardonnay Sauvignon
Pairings that work perfectly with Rondais Chardonnay Sauvignon
Original food and wine pairings with Rondais Chardonnay Sauvignon
The Rondais Chardonnay Sauvignon of Winery Victor de Goulaine matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of paupiettes with tomato sauce, baked bar or chicken tagine with apricots and almonds.
Details and technical informations about Winery Victor de Goulaine's Rondais Chardonnay Sauvignon.
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 Victor de Goulaine
The Winery Victor de Goulaine is one of of the world's greatest estates. It offers 2 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
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.
