Winery Viñas del AconcaguaSolemne Chardonnay - Viognier
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Solemne Chardonnay - Viognier
Pairings that work perfectly with Solemne Chardonnay - Viognier
Original food and wine pairings with Solemne Chardonnay - Viognier
The Solemne Chardonnay - Viognier of Winery Viñas del Aconcagua matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of caramelized pork ribs, confit sausages or red tuna steak provençal style.
Details and technical informations about Winery Viñas del Aconcagua's Solemne Chardonnay - Viognier.
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.
Last vintages of this wine
The best vintages of Solemne Chardonnay - Viognier from Winery Viñas del Aconcagua are 2018, 0
Informations about the Winery Viñas del Aconcagua
The Winery Viñas del Aconcagua is one of of the world's greatest estates. It offers 2 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
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.
