Grilled veal chops with mushrooms, seared Foie Gras, simply roast chicken such as poulet de bresse, guinea fowl,
It goes well with food items that have similar features, so it match with richer tastes like grilled, seared or roast shellfish like lobster and scallops. "Fat" fish like halibut, sea bass with fennel purée, monkfish, swordfish, salmon, tuna, salmon. The Nuttiness from the wine match up nicely to the smokiness from the salmon.
Oaked white wine and hard cheese like Cheddar, Gruyère and Provolone are pretty foolproof. Camembert, Fontina D'Aosta, Shropshire Blue
Wild mushrooms and slow roast tomatoes, white truffles, summer vegetables such as red peppers, corn, butternut squash and pumpkin.
CHARDONNAY , IGT VENEZIA GIULIA
Alc. 13% by vol.
Partially fermented and aged for three months in brand new American wood barriques.
Maturation on fine lees. 100% Malo-lactic fermented.
It’s a smoky Chardonnay, with vanilla and hazelnut notes accenting the creamy apple pastry, lemon meringue and graham cracker flavors. This is a richer style, but stays bright and fresh thanks to juicy acidity.
Corked with composite DIAM corks.
Serve at 12° C.
(40.000 bottles produced)