Winery BrenneisenMolassefels Chardonnay
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Molassefels Chardonnay from the Winery Brenneisen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Molassefels Chardonnay of Winery Brenneisen in the region of Baden is a with a nice freshness.
Food and wine pairings with Molassefels Chardonnay
Pairings that work perfectly with Molassefels Chardonnay
Original food and wine pairings with Molassefels Chardonnay
The Molassefels Chardonnay of Winery Brenneisen matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of ham and cheese macaroni gratin, leek and salmon lasagna or tuna, pepper and tomato quiche.
Details and technical informations about Winery Brenneisen's Molassefels 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.
Informations about the Winery Brenneisen
The Winery Brenneisen is one of of the world's greatest estates. It offers 17 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
