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Bourgogne Chardonnay Origines Blanc 2022 - Albert Bichot
Maison Albert Bichot

BOURGOGNE CHARDONNAY ORIGINES BLANC 2022 - ALBERT BICHOT

  France / Burgundy
€31.40
€27.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

Exactly what you expect from a white Burgundy!

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Why do we love it?

Albert Bichot’s Bourgogne Chardonnay Origines 2022 is not just another French Chardonnay. It embodies everything you expect from a white Burgundy from a “great house” like Albert Bichot—subtle oak influence, velvety texture and ripe citrus notes, all at an incredibly enticing price!

Bichot family is considered one of the most emblematic in the wine world, with its reputation going beyond the borders of Burgundy and spreading across the world map. Their reputation has remained steadfast for nearly two centuries. Their privately owned vineyards extend throughout Burgundy from north to south. At the same time, they operate as négociants, actively seeking out exceptional quality grapes in the villages and crus of Burgundy. In 1996, Albert Bichot made a significant change for the winery by adopting organic farming practices. This decision allowed the terroir to shine through, showcasing its unique and complex characteristics.

For Albert Bichot's Bourgogne Chardonnay Origines 2022, the grapes were carefully selected from vineyards of different altitudes, orientations and soils, composing a mosaic that expresses the multidimensional terroir of Burgundy. Eighty percent of the wine was fermented in stainless steel tanks, while twenty percent was fermented in French oak barrels. The wine matured there (both in oak barrels and tanks) for 9-11 months, in contact with the lees, which gave it rich texture, exceptional balance, and profound complexity.

Add one or more bottles of Albert Bichot's Bourgogne Chardonnay Origines 2022 to your basket now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Expressive nose with dominant notes of orange blossom, lemon, citron, grapefruit zest, pear and sweet lemon. Hints of vanilla, butter, dough and honeysuckle complement the set.

On the palate it has medium body, with balanced acidity and discreet oily texture. Juicy peach, pear, lemon and bergamot prevail, while then notes of vanilla, toasted bread, almond and butter, give depth and complexity.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 12.5%
Origin Burgundy, France
Variety Chardonnay
Aromas Orange blossom, lemon, citron, grapefruit zest, pear, sweet lemon, vanilla notes, butter, yeast, honeysuckle
Bottle Size 750ml
Barrique 11 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

BOURGOGNE CHARDONNAY ORIGINES BLANC 2022 - ALBERT BICHOT

PAIR IT

Try it with pork tenderloin with lemon sauce, orzo with mussels, shrimps and saffron and pasta with white sauces

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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