Winery Hans WirschingIphöfer Kronsberg Chardonnay Alte Reben
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 Iphöfer Kronsberg Chardonnay Alte Reben from the Winery Hans Wirsching
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Iphöfer Kronsberg Chardonnay Alte Reben of Winery Hans Wirsching in the region of Franken is a powerful with a nice freshness.
Food and wine pairings with Iphöfer Kronsberg Chardonnay Alte Reben
Pairings that work perfectly with Iphöfer Kronsberg Chardonnay Alte Reben
Original food and wine pairings with Iphöfer Kronsberg Chardonnay Alte Reben
The Iphöfer Kronsberg Chardonnay Alte Reben of Winery Hans Wirsching matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of north welsch, sushi cake or ham and comté quiche.
Details and technical informations about Winery Hans Wirsching's Iphöfer Kronsberg Chardonnay Alte Reben.
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.
Last vintages of this wine
The best vintages of Iphöfer Kronsberg Chardonnay Alte Reben from Winery Hans Wirsching are 2015, 2019, 2016, 2018
Informations about the Winery Hans Wirsching
The Winery Hans Wirsching is one of of the world's great estates. It offers 93 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
News related to this wine
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
An overview of the Rully appellation
The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines ...
Bourgogne wines : The fundamentals
Understand (or almost) everything about Bourgogne wines in less than a minute? Just do it! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
