Winery LudwigCulinary Collection Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Culinary Collection Chardonnay
Pairings that work perfectly with Culinary Collection Chardonnay
Original food and wine pairings with Culinary Collection Chardonnay
The Culinary Collection Chardonnay of Winery Ludwig matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of jambalaya (louisiana), mackerel in white wine or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Ludwig's Culinary Collection Chardonnay.
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 Culinary Collection Chardonnay from Winery Ludwig are 0
Informations about the Winery Ludwig
The Winery Ludwig is one of of the world's great estates. It offers 58 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
