Winery Michel SchneiderChardonnay Eiswein
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Eiswein
Pairings that work perfectly with Chardonnay Eiswein
Original food and wine pairings with Chardonnay Eiswein
The Chardonnay Eiswein of Winery Michel Schneider matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit in sauce, quick salmon skewers or vegan leek and tofu quiche.
Details and technical informations about Winery Michel Schneider's Chardonnay Eiswein.
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 Michel Schneider
The Winery Michel Schneider is one of of the world's great estates. It offers 55 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
News related to this wine
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
