Winery PlagPremium S Chardonnay - Weissburgunder
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Premium S Chardonnay - Weissburgunder
Pairings that work perfectly with Premium S Chardonnay - Weissburgunder
Original food and wine pairings with Premium S Chardonnay - Weissburgunder
The Premium S Chardonnay - Weissburgunder of Winery Plag matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche with mixed vegetables, salmon steaks with lemon and shallot sauce or zucchini quiche.
Details and technical informations about Winery Plag's Premium S Chardonnay - Weissburgunder.
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 Premium S Chardonnay - Weissburgunder from Winery Plag are 0
Informations about the Winery Plag
The Winery Plag is one of of the world's greatest estates. It offers 32 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
