Winery Martin WaßmerPinot - Chardonnay Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Pinot - Chardonnay Brut of Winery Martin Waßmer in the region of Baden often reveals types of flavors of microbio.
Food and wine pairings with Pinot - Chardonnay Brut
Pairings that work perfectly with Pinot - Chardonnay Brut
Original food and wine pairings with Pinot - Chardonnay Brut
The Pinot - Chardonnay Brut of Winery Martin Waßmer matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal rouelle normande, simmered pork cheeks with cream sauce and dijon mustard or aiguillette of duck normandy style.
Details and technical informations about Winery Martin Waßmer's Pinot - Chardonnay Brut.
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 Pinot - Chardonnay Brut from Winery Martin Waßmer are 0, 2016
Informations about the Winery Martin Waßmer
The Winery Martin Waßmer is one of of the world's great estates. It offers 53 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
