Winery Bergdolt-Reif & NettSurfing Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Surfing Chardonnay from the Winery Bergdolt-Reif & Nett
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Surfing Chardonnay of Winery Bergdolt-Reif & Nett in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Surfing Chardonnay
Pairings that work perfectly with Surfing Chardonnay
Original food and wine pairings with Surfing Chardonnay
The Surfing Chardonnay of Winery Bergdolt-Reif & Nett matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche with mixed vegetables, pasta gratin or cream and tuna quiche.
Details and technical informations about Winery Bergdolt-Reif & Nett's Surfing Chardonnay.
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 Surfing Chardonnay from Winery Bergdolt-Reif & Nett are 2019, 0, 2018
Informations about the Winery Bergdolt-Reif & Nett
The Winery Bergdolt-Reif & Nett is one of of the world's greatest estates. It offers 95 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
