Winery Heinz Wagner SektTraditionelle Flaschengärung
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Wine flavors and olphactive analysis
Food and wine pairings with Traditionelle Flaschengärung
Pairings that work perfectly with Traditionelle Flaschengärung
Original food and wine pairings with Traditionelle Flaschengärung
The Traditionelle Flaschengärung of Winery Heinz Wagner Sekt matches generally quite well with dishes of poultry, appetizers and snacks or lean fish such as recipes of chicken ballotine with ham and mushrooms, melon and cucumber gazpacho or kedgeree.
Details and technical informations about Winery Heinz Wagner Sekt's Traditionelle Flaschengärung.
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 Heinz Wagner Sekt
The Winery Heinz Wagner Sekt is one of of the world's greatest estates. It offers 2 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
