Winery Franz KellerChardonnay S
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 S from the Winery Franz Keller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay S of Winery Franz Keller in the region of Baden is a with a nice freshness.
Food and wine pairings with Chardonnay S
Pairings that work perfectly with Chardonnay S
Original food and wine pairings with Chardonnay S
The Chardonnay S of Winery Franz Keller matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork gyros, salmon and spinach lasagna or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Franz Keller's Chardonnay S.
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 S from Winery Franz Keller are 0
Informations about the Winery Franz Keller
The Winery Franz Keller is one of of the world's great estates. It offers 90 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: 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.
