Weingut Heinz PfaffmannBioland Grauer Burgunder - Chardonnay Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bioland Grauer Burgunder - Chardonnay Trocken
Pairings that work perfectly with Bioland Grauer Burgunder - Chardonnay Trocken
Original food and wine pairings with Bioland Grauer Burgunder - Chardonnay Trocken
The Bioland Grauer Burgunder - Chardonnay Trocken of Weingut Heinz Pfaffmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork cheeks confit in cider, salmon and spinach lasagna or light tuna-tomato quiche (without cream).
Details and technical informations about Weingut Heinz Pfaffmann's Bioland Grauer Burgunder - 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.
Last vintages of this wine
The best vintages of Bioland Grauer Burgunder - Chardonnay Trocken from Weingut Heinz Pfaffmann are 2018, 0
Informations about the Weingut Heinz Pfaffmann
The Weingut Heinz Pfaffmann is one of of the world's great estates. It offers 63 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
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.
