Winery VinologÉclat Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Éclat Chardonnay
Pairings that work perfectly with Éclat Chardonnay
Original food and wine pairings with Éclat Chardonnay
The Éclat Chardonnay of Winery Vinolog matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of potato and bacon omelette, rice croquettes with salmon or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Vinolog's Éclat Chardonnay.
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 Éclat Chardonnay from Winery Vinolog are 2013, 0
Informations about the Winery Vinolog
The Winery Vinolog is one of of the world's greatest estates. It offers 6 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
The wine region of Dalmatian Coast of Croatia. Wineries and vineyards like the Domaine Bibich or the Domaine Boškinac produce mainly wines red and white. The most planted grape varieties in the region of Dalmatian Coast are Plavac mali, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Dalmatian Coast often reveals types of flavors of pineapple, black currant or cola and sometimes also flavors of dark fruit, cinnamon or prune.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
