Winery Vins KellerLes Grands Terroirs Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Les Grands Terroirs Chardonnay from the Winery Vins Keller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Grands Terroirs Chardonnay of Winery Vins Keller in the region of Neuchâtel is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Les Grands Terroirs Chardonnay
Pairings that work perfectly with Les Grands Terroirs Chardonnay
Original food and wine pairings with Les Grands Terroirs Chardonnay
The Les Grands Terroirs Chardonnay of Winery Vins Keller matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of truffade (auvergne - cantal - 15), cannelloni with salmon and spinach or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Vins Keller's Les Grands Terroirs 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 Les Grands Terroirs Chardonnay from Winery Vins Keller are 2018, 0
Informations about the Winery Vins Keller
The Winery Vins Keller is one of of the world's greatest estates. It offers 17 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
