Winery Petgen DahmAlte Reben Chardonnay
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Alte Reben Chardonnay from the Winery Petgen Dahm
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alte Reben Chardonnay of Winery Petgen Dahm in the region of Mosel is a with a nice freshness.
Food and wine pairings with Alte Reben Chardonnay
Pairings that work perfectly with Alte Reben Chardonnay
Original food and wine pairings with Alte Reben Chardonnay
The Alte Reben Chardonnay of Winery Petgen Dahm matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of homemade pork curry, papillotes of mackerel or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Petgen Dahm's Alte Reben Chardonnay.
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.
Informations about the Winery Petgen Dahm
The Winery Petgen Dahm is one of of the world's great estates. It offers 49 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
