Winery KreiselmaierSpätlese Chardonnay Trocken
White wine
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 Spätlese Chardonnay Trocken from the Winery Kreiselmaier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätlese Chardonnay Trocken of Winery Kreiselmaier in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Spätlese Chardonnay Trocken
Pairings that work perfectly with Spätlese Chardonnay Trocken
Original food and wine pairings with Spätlese Chardonnay Trocken
The Spätlese Chardonnay Trocken of Winery Kreiselmaier matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of croque madame, lasagne with salmon, goat cheese and spinach or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Kreiselmaier's Spätlese 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 Kreiselmaier
The Winery Kreiselmaier is one of of the world's greatest estates. It offers 17 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
