Winery PallhuberChardonnay Auslese
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Auslese
Pairings that work perfectly with Chardonnay Auslese
Original food and wine pairings with Chardonnay Auslese
The Chardonnay Auslese of Winery Pallhuber matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of endive frichti, light tuna-tomato quiche (without cream) or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Pallhuber's Chardonnay Auslese.
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 Pallhuber
The Winery Pallhuber is one of wineries to follow in Nahe.. It offers 189 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
