Winery LandererOberrotweiler Weissburgunder - Chardonnay Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
Food and wine pairings with Oberrotweiler Weissburgunder - Chardonnay Trocken
Pairings that work perfectly with Oberrotweiler Weissburgunder - Chardonnay Trocken
Original food and wine pairings with Oberrotweiler Weissburgunder - Chardonnay Trocken
The Oberrotweiler Weissburgunder - Chardonnay Trocken of Winery Landerer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pasta carbonara almost like the real thing, pasta with tuna and tomato sauce or zucchini and goat cheese quiche.
Details and technical informations about Winery Landerer's Oberrotweiler Weissburgunder - 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 Oberrotweiler Weissburgunder - Chardonnay Trocken from Winery Landerer are 0
Informations about the Winery Landerer
The Winery Landerer is one of of the world's great estates. It offers 39 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
