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Profile
Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Roast veal Texture and age suit white meat.More wines for beef and red meat →
- Wild mushroom risotto Aged cava has the savoury depth for earthy dishes.More wines for risotto →
- Grilled turbot Finesse suits delicate fish.More wines for fish →
How to serve Albert de Vilarnau Chardonnay Pinot Noir
Allow 10 minutes from open to pour.
- Open the bottle. Chill and open.
- Serve at 6-8C. Vilarnau recommends serving at 6 to 8C.
- Glassware. A white-wine glass shows more of the aged character than a narrow flute.
- Pair with the food. Roast veal, Wild mushroom risotto, Grilled turbot. The producer says it suits any course.
History
Albert de Vilarnau is a separate Vilarnau range; this blend is 50% Chardonnay and 50% Pinot Noir and spends more than 60 months in bottle.
Facts
- Producer
- Vilarnau · visiting guide
- Grapes
- Chardonnay (50%), Pinot Noir (50%)
- Classification
- DO Cava
- Oak
- More than 60 months in bottle
Frequently asked about Albert de Vilarnau Chardonnay Pinot Noir
What does Albert de Vilarnau Chardonnay Pinot Noir taste like?
A 50/50 Chardonnay and Pinot Noir cava aged more than 60 months in bottle, which Vilarnau describes as having body and substantial aromatic complexity.
When should I drink Albert de Vilarnau Chardonnay Pinot Noir?
Vilarnau gives no drinking window; it says the cava suits every course of a meal and should be served at 6 to 8C.
What food pairs with Albert de Vilarnau Chardonnay Pinot Noir?
Roast veal is the first match to try, with Wild mushroom risotto and Grilled turbot close behind. Texture and age suit white meat.
What grapes are in Albert de Vilarnau Chardonnay Pinot Noir?
The blend is 50% Chardonnay and 50% Pinot Noir, according to the producer.
Tags
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