Winery DoblerChardonnay **
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 Chardonnay ** from the Winery Dobler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay ** of Winery Dobler in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Chardonnay **
Pairings that work perfectly with Chardonnay **
Original food and wine pairings with Chardonnay **
The Chardonnay ** of Winery Dobler matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche without pastry, smoked salmon and herb sandwich cakes or goat cheese and bacon quiche.
Details and technical informations about Winery Dobler's Chardonnay **.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Dobler
The Winery Dobler is one of of the world's great estates. It offers 15 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
