Winery TrautweinBahlinger 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 Bahlinger Chardonnay from the Winery Trautwein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bahlinger Chardonnay of Winery Trautwein in the region of Baden is a with a nice freshness.
Food and wine pairings with Bahlinger Chardonnay
Pairings that work perfectly with Bahlinger Chardonnay
Original food and wine pairings with Bahlinger Chardonnay
The Bahlinger Chardonnay of Winery Trautwein matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of zucchini lasagna, endives with smoked salmon au gratin or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Trautwein's Bahlinger 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 Trautwein
The Winery Trautwein is one of of the world's great estates. It offers 47 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
