Winery KonstanzerChardonnay - Weissburgunder Vom Vulkan
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay - Weissburgunder Vom Vulkan
Pairings that work perfectly with Chardonnay - Weissburgunder Vom Vulkan
Original food and wine pairings with Chardonnay - Weissburgunder Vom Vulkan
The Chardonnay - Weissburgunder Vom Vulkan of Winery Konstanzer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sauté of pork with chorizo, penne with smoked salmon and crème fraiche or spinach and goat cheese quiche.
Details and technical informations about Winery Konstanzer's Chardonnay - Weissburgunder Vom Vulkan.
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 Chardonnay - Weissburgunder Vom Vulkan from Winery Konstanzer are 2016, 0
Informations about the Winery Konstanzer
The Winery Konstanzer is one of of the world's greatest estates. It offers 27 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
