
Winery Königsbach NeustadtChardonnay Trocken
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 Trocken from the Winery Königsbach Neustadt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Trocken of Winery Königsbach Neustadt in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Chardonnay Trocken
Pairings that work perfectly with Chardonnay Trocken
Original food and wine pairings with Chardonnay Trocken
The Chardonnay Trocken of Winery Königsbach Neustadt matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pan-fried black pudding with apples, smoked salmon pasta gratin or quiche lorraine.
Details and technical informations about Winery Königsbach Neustadt's 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.
Informations about the Winery Königsbach Neustadt
The Winery Königsbach Neustadt is one of of the world's great estates. It offers 86 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: Game
A family of animal aromas reminiscent of venison and present in certain old red wines. See venison.














