Winery Vinarství KristChardonnay Výběr z Hroznů
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
Food and wine pairings with Chardonnay Výběr z Hroznů
Pairings that work perfectly with Chardonnay Výběr z Hroznů
Original food and wine pairings with Chardonnay Výběr z Hroznů
The Chardonnay Výběr z Hroznů of Winery Vinarství Krist matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of tartiflette, fresh tuna with sesame seeds or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Vinarství Krist's Chardonnay Výběr z Hroznů.
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 Výběr z Hroznů from Winery Vinarství Krist are 0, 2015
Informations about the Winery Vinarství Krist
The Winery Vinarství Krist is one of of the world's greatest estates. It offers 57 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
