Following on from our ‘Take 5’ Argentine sommelier focus, The Real Argentina invited five leading sommeliers from around the world to each champion an Argentine grape and its food pairing potential. Andrew Catchpole samples the suggestions.
The Chardonnay stock is one of the most planted green grape varieties in the world. It is used to produce white and sparkling wines. In fact, it is one of the components of the renowned French champagne. The stock is native to the Bordeaux region in France. It is also cultivated in Italy and Spain especially. In Argentina, it is used as the main ingredient for the majority of the sparkling wines. It is mainly produced in the province of Mendoza, within the areas of San Rafael, Tupungato, Maipú and in the Rio Negro High Valley. It is very easy to grow and it adapts to terroirs of different climatic and orographical conditions. Those aspects make it the perfect grape for the small wineries that aim to enter the international market. It is also found in Australia, New Zealand or Chile. By means of Argento’s blog, The Real Argentina, discover the qualities of this popular variety, as well as the places and restaurants where you will be able to enjoy its flavour and aromas along with the dishes which it is best paired with. Our simple pairing guide recommends combining the Chardonnay with chicken or sweet and sour pork or accompanying a snack at the beginning or at the end of any meal. You will distinguish Chardonnay wines by their characteristic yellow colour with green reflections and nut aromas. The ideal temperature for a Chardonnay wine to be served is between 10 and 12 degrees, although is of 14 degrees if a reserve wine is to be served. On the other hand, Chardonnay wines are very popular among women. In Bodega Argento blog, you will also learn to create your own sparkling wine with the Chardonnay grape variety. Besides, you will know the opinions of the best sommeliers in the world about the wines produced with this grape variety.
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