Domaine Talmard Mâcon-Chardonnay 2022

Domaine Talmard Mâcon-Chardonnay is a fresh and vibrant white wine from the Mâconnais region in Burgundy, France, crafted from 100% Chardonnay grapes. This unoaked, medium-bodied wine offers aromas of green apple, citrus, and white flowers, with a crisp palate featuring notes of lemon, pear, and a touch of minerality, finishing with bright acidity.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Chardonnay
Tastes Like: Comparable to a zesty Chablis, with notes of green apple, citrus, and minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Mâcon-Chardonnay AOC
Region: Burgundy, France
Terroir: Clay and limestone soils
Aging: Stainless steel tanks to preserve freshness
Serving Temperature: 8-10°C – Serve well-chilled

Domaine Talmard is a family-run winery in the heart of the Mâconnais region, known for its dedication to producing pure and expressive Chardonnay wines. Their Mâcon-Chardonnay showcases the elegance and freshness of Burgundy, offering an unoaked style that highlights the grape’s natural character.

Seafood: Grilled prawns, oysters, or lemon sole.
Poultry: Roast chicken with herbs or turkey cutlets.
Vegetarian: Asparagus tart or creamy mushroom pasta.
Meat: Pork tenderloin with an apple glaze or veal scallopini.

Goat Cheese: Fresh and tangy, enhancing the wine’s acidity.
Brie: Creamy and mild, complementing the wine’s smoothness.
Comté: Nutty and semi-hard, balancing the wine’s crispness.
Feta: Salty and crumbly, pairing beautifully with the wine’s minerality.

Quiche aux Asperges (Asparagus Quiche)

Ingredients:

• 1 sheet of puff pastry
• 1 bunch asparagus, trimmed
• 3 eggs
• 200mL heavy cream
• 100g grated Gruyère cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Line a tart tin with puff pastry and prick the base with a fork.
2. Blanch the asparagus in boiling water for 2 minutes, then drain and set aside.
3. In a bowl, whisk eggs and cream. Season with salt and pepper, then stir in grated Gruyère.
4. Pour the egg mixture into the pastry shell and arrange the asparagus spears on top.
5. Bake for 25-30 minutes, or until golden and set. Allow to cool slightly before serving.

Tip: Pair with a chilled glass of Domaine Talmard Mâcon-Chardonnay for a delightful brunch or light dinner.