Winery Lembergerland Kellerei Rosswag eG401 Weiss
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Kerner and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with 401 Weiss
Pairings that work perfectly with 401 Weiss
Original food and wine pairings with 401 Weiss
The 401 Weiss of Winery Lembergerland Kellerei Rosswag eG matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of croziflette, braids of sole and salmon with morels or coconut curry cauliflower in the cookeo.
Details and technical informations about Winery Lembergerland Kellerei Rosswag eG's 401 Weiss.
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.
Informations about the Winery Lembergerland Kellerei Rosswag eG
The Winery Lembergerland Kellerei Rosswag eG is one of of the world's great estates. It offers 58 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
