Winery Becker BesterChardonnay Weisser Traubensaft
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Chardonnay Weisser Traubensaft from the Winery Becker Bester
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Weisser Traubensaft of Winery Becker Bester in the region of Puglia is a powerful.
Food and wine pairings with Chardonnay Weisser Traubensaft
Pairings that work perfectly with Chardonnay Weisser Traubensaft
Original food and wine pairings with Chardonnay Weisser Traubensaft
The Chardonnay Weisser Traubensaft of Winery Becker Bester matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scallop mousse, vegan leek and tofu quiche or tuna samoussa.
Details and technical informations about Winery Becker Bester's Chardonnay Weisser Traubensaft.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Chardonnay Weisser Traubensaft from Winery Becker Bester are 0
Informations about the Winery Becker Bester
The Winery Becker Bester is one of of the world's greatest estates. It offers 3 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
