Zacharias WineryZacharias Chardonnay Oak Fermented
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Zacharias Chardonnay Oak Fermented
Pairings that work perfectly with Zacharias Chardonnay Oak Fermented
Original food and wine pairings with Zacharias Chardonnay Oak Fermented
The Zacharias Chardonnay Oak Fermented of Zacharias Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of magic cake cheese quiche, niçoise salad or quiche without pastry, courgette and blue cheese.
Details and technical informations about Zacharias Winery's Zacharias Chardonnay Oak Fermented.
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 Zacharias Chardonnay Oak Fermented from Zacharias Winery are 0
Informations about the Zacharias Winery
The Zacharias Winery is one of of the world's great estates. It offers 52 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
