Winery ZabuChiantari Inzolia - Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Chiantari Inzolia - Chardonnay from the Winery Zabu
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chiantari Inzolia - Chardonnay of Winery Zabu in the region of Sicily is a powerful.
Food and wine pairings with Chiantari Inzolia - Chardonnay
Pairings that work perfectly with Chiantari Inzolia - Chardonnay
Original food and wine pairings with Chiantari Inzolia - Chardonnay
The Chiantari Inzolia - Chardonnay of Winery Zabu matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of creamy risotto with scallops, zucchini and goat cheese quiche or goat's cheese sandwich with honey.
Details and technical informations about Winery Zabu's Chiantari Inzolia - 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 Chiantari Inzolia - Chardonnay from Winery Zabu are 2013, 0, 2011
Informations about the Winery Zabu
The Winery Zabu is one of of the world's great estates. It offers 21 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
