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Chardonnay 2019 - Bodega Zuccardi
Bodega Zuccardi

CHARDONNAY 2019 - BODEGA ZUCCARDI

  Argentina / Mendoza
€27.30
€23.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

92 pts from James Suckling and Robert Parker!

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Why do we love it?

Zuccardi Q Chardonnay is a Chardonnay from the "World’s Best Vineyard" (the winery's vineyards were awarded last year!) that scored 92pts by James Suckling a few months after its release!

Zuccardi family began their career in wine in 1963 by planting the first vineyards in Mandoza, Maipu. Today at the helm is Sebastian Zuccardi, who has been experimenting since 2008, exploring the different characteristics of both the varieties and the terroir of his vineyards. Sebastian firmly believes that no one needs perfect wines but wines with uniqueness, which express both the place and its history.

One such wine is Zuccardi Q Chardonnay. The grapes come from two different vineyards, one in Gualtallary, at an altitude of 1400 meters, and one in El Peral, at an altitude of 1200 meters. The wine is fermented with ambient yeasts and matures in concrete tanks and used oak barrels. The result has sharp acidity, dense fruit, and subtle notes of oak.

Zuccardi Q Chardonnay is enjoyable now but also after 5 years!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has pale lemon color and discreet aromas of lemon, bergamot, apricot, pineapple, lime, citron, vanilla, butter, toast, and almond.

In the mouth, it has a medium (+) body, an oily texture, and sharp acidity. Fresh citrus fruits are mixed with juicy tropical fruits, green apple, and notes of dough, toast, smoke, vanilla, and dried nuts.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14,5%
Origin Mendoza, Argentina
Variety Chardonnay
Aromas Lemon, bergamot, green apple, apricot, pineapple, lime, citron, vanilla, butter, toast, almond.
Bottle Size 750ml
Barrique 6 months
Serving temperature 11°C
Aging 6 years
Closure Cork
Organic No

CHARDONNAY 2019 - BODEGA ZUCCARDI

PAIR IT

with mushroom risotto, large grilled fish, or slow-roasted lamp with potatoes and rosemary.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!

 

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