Winery Alexander LaibleChara Weißer Burgunder Trocken
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Chara Weißer Burgunder Trocken from the Winery Alexander Laible
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chara Weißer Burgunder Trocken of Winery Alexander Laible in the region of Baden is a powerful with a nice freshness.
Food and wine pairings with Chara Weißer Burgunder Trocken
Pairings that work perfectly with Chara Weißer Burgunder Trocken
Original food and wine pairings with Chara Weißer Burgunder Trocken
The Chara Weißer Burgunder Trocken of Winery Alexander Laible matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of tuna brick (light), seafood pie or pizza bread.
Details and technical informations about Winery Alexander Laible's Chara Weißer Burgunder Trocken.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of Chara Weißer Burgunder Trocken from Winery Alexander Laible are 2014, 2017, 0, 2015 and 2013.
Informations about the Winery Alexander Laible
The Winery Alexander Laible is one of of the world's great estates. It offers 54 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
