Winery Wolf BlassChardonnay Cuvée Champagne
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Cuvée Champagne
Pairings that work perfectly with Chardonnay Cuvée Champagne
Original food and wine pairings with Chardonnay Cuvée Champagne
The Chardonnay Cuvée Champagne of Winery Wolf Blass matches generally quite well with dishes of pork, shellfish or mature and hard cheese such as recipes of summer orecchiette, quick crayfish chicken or veal cutlets with savoy tomme.
Details and technical informations about Winery Wolf Blass's Chardonnay Cuvée Champagne.
Discover the grape variety: Himrod
An interspecific cross between ontario (winchell x diamond) and sultana - it is therefore not a pure Vitis vinifera as some people write - created in 1928 by A.B. Stout at the New York State Agricultural Experimental Station (United States). Its multiplication started only in 1952, it is certainly known in the United States but also in Canada, in India, in many European wine-producing countries, ... little multiplied and thus little known in France except by the amateur gardeners. The Interlaken which looks a bit like the Himrod, the Lakemont and the Romulus have the same parents.
Informations about the Winery Wolf Blass
The Winery Wolf Blass is one of of the world's great estates. It offers 269 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
