Winery PorzeltKirchberg 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 Kirchberg Chardonnay from the Winery Porzelt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kirchberg Chardonnay of Winery Porzelt in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Kirchberg Chardonnay
Pairings that work perfectly with Kirchberg Chardonnay
Original food and wine pairings with Kirchberg Chardonnay
The Kirchberg Chardonnay of Winery Porzelt matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork gyros, smoked salmon and herb sandwich cakes or salmon and goat cheese quiche.
Details and technical informations about Winery Porzelt's Kirchberg 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.
Last vintages of this wine
The best vintages of Kirchberg Chardonnay from Winery Porzelt are 2016, 0
Informations about the Winery Porzelt
The Winery Porzelt is one of of the world's greatest estates. It offers 54 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
