Winery Stefan WinterDittelsheim Chardonnay - Weißburgunder Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Dittelsheim Chardonnay - Weißburgunder Trocken
Pairings that work perfectly with Dittelsheim Chardonnay - Weißburgunder Trocken
Original food and wine pairings with Dittelsheim Chardonnay - Weißburgunder Trocken
The Dittelsheim Chardonnay - Weißburgunder Trocken of Winery Stefan Winter matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of tartiflette, hard-boiled eggs and gourmet muffins or quiche without pastry.
Details and technical informations about Winery Stefan Winter's Dittelsheim Chardonnay - Weißburgunder Trocken.
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 Dittelsheim Chardonnay - Weißburgunder Trocken from Winery Stefan Winter are 0
Informations about the Winery Stefan Winter
The Winery Stefan Winter is one of of the world's great estates. It offers 76 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
