Winery Johannes B.Grauburgunder - Chardonnay Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Grauburgunder - Chardonnay Trocken
Pairings that work perfectly with Grauburgunder - Chardonnay Trocken
Original food and wine pairings with Grauburgunder - Chardonnay Trocken
The Grauburgunder - Chardonnay Trocken of Winery Johannes B. matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rougail sausage, quiche with leeks and fresh salmon from flo or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Johannes B.'s Grauburgunder - 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 Grauburgunder - Chardonnay Trocken from Winery Johannes B. are 0
Informations about the Winery Johannes B.
The Winery Johannes B. is one of of the world's great estates. It offers 31 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
