Winery ZachárCsillahegy Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Csillahegy Chardonnay of the Winery Zachár is in the top 40 of wines of Sopron.
Food and wine pairings with Csillahegy Chardonnay
Pairings that work perfectly with Csillahegy Chardonnay
Original food and wine pairings with Csillahegy Chardonnay
The Csillahegy Chardonnay of Winery Zachár matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork roulades with cream and mushrooms, quiche with leeks and fresh salmon from flo or quiche without eggs.
Details and technical informations about Winery Zachár's Csillahegy 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 Csillahegy Chardonnay from Winery Zachár are 0
Informations about the Winery Zachár
The Winery Zachár is one of of the world's greatest estates. It offers 5 wines for sale in the of Sopron to come and discover on site or to buy online.
The wine region of Sopron
The wine region of Sopron of Hungary. Wineries and vineyards like the Domaine Weninger or the Domaine Weninger produce mainly wines red, white and pink. The most planted grape varieties in the region of Sopron are Merlot, Zweigelt and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sopron often reveals types of flavors of cherry, smoke or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
