Vignerons du NarbonnaisChardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Chardonnay from the Vignerons du Narbonnais
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Vignerons du Narbonnais in the region of Pays d'Oc is a powerful.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Vignerons du Narbonnais matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of succulent and easy to make beef lasagna, light tuna-tomato quiche (without cream) or chicken curry samoussas.
Details and technical informations about Vignerons du Narbonnais's 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 Chardonnay from Vignerons du Narbonnais are 2018
Informations about the Vignerons du Narbonnais
The Vignerons du Narbonnais is one of of the world's greatest estates. It offers 40 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Nose
In tasting, this is the second phase, which consists of identifying the wine's aromas and possibly its defects.
