Chardonnay acquires tropical tones from warm areas, especially mango, banana, pineapaple, peach and watermelon, sometimes cream, honey and caramel. These sensations are then confirmed in the taste, in addition, fullness dominates with a creamy and buttery feeling on the palate. The best wines have a balanced acidity and a dense to oily consistency with a buttery finish. In gastronomy, wines can be combined with fish, seafood, white meat and pasta, they go well with soft cheeses with white mold, pâtés and white sauces. It goes well with thicker soups, white meat dishes and cream
sauces. In particular, trout on butter in combination with Chardonnay is unique.

Pinot Gris wines are expected to be full, soft, high extract, orange in hints associated with the impression of honey and milder bread. The characteristic Pinot Gris is golden yellow in color, sometimes with a pink tone, has a neutral aroma with fruit tones, its taste is full, soft, with a high extract, with a higher content of glycerol and alcohol. The wine is harmonious, supple, with a subdued effect of acids, the aftertaste is long-lasting. In the aroma and taste we can look for orange, grapefruit, apricots, nuts and honey, smoky and buttery tones, spices, botrytic tones, breadcrumbs, apples, pears, mango, flowers, goat‘s lip, but also cocoa, vanilla or beeswax.