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History: The earliest European reference to this grape occurs in 1330, but many believe it originated earlier in the Middle East, where it is well established. The ripe, golden-yellow fruit is small, juicy, and thin skinned, generally producing a higher alcohol content wine. |
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Palette: Medium yellow-green to light gold. |
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Bouquet: Grapefruit, lemon, and orange blossom warmed with peach, apple and pineapple with the earthiness of mushroom and the luxury of almond and butter. |
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Tasting Notes: A harmonious, dry wine with apple, pear, peach, lemon, and tangerine flashes, with creamy vanilla and caramel, and a long finish. |
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Serving Temperature: 50º - 54º F (10º - 12º C) |
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Food Pairings: A versatile wine, chardonnay works well alone or with fish, poultry, and pasta. It equally complements a simple Slovakian halusky or an elegant salmon rillette. A gregarious wine, it loves havarti and provolone cheeses and kalamata olives. |
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