Winery ConzenKlasse Chardonnay Trocken
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 Klasse Chardonnay Trocken from the Winery Conzen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Klasse Chardonnay Trocken of Winery Conzen in the region of Mosel is a with a nice freshness.
Food and wine pairings with Klasse Chardonnay Trocken
Pairings that work perfectly with Klasse Chardonnay Trocken
Original food and wine pairings with Klasse Chardonnay Trocken
The Klasse Chardonnay Trocken of Winery Conzen matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of creole chipolatas, leek and fresh salmon tart or zucchini and goat cheese quiche.
Details and technical informations about Winery Conzen's Klasse Chardonnay Trocken.
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 Conzen
The Winery Conzen is one of of the world's greatest estates. It offers 19 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
