Winery WeidmannRegensberger Blanc de Blancs Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Regensberger Blanc de Blancs Brut
Pairings that work perfectly with Regensberger Blanc de Blancs Brut
Original food and wine pairings with Regensberger Blanc de Blancs Brut
The Regensberger Blanc de Blancs Brut of Winery Weidmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of ham and cheese cake, lasagne with salmon, goat cheese and spinach or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Weidmann's Regensberger Blanc de Blancs Brut.
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 Regensberger Blanc de Blancs Brut from Winery Weidmann are 0
Informations about the Winery Weidmann
The Winery Weidmann is one of of the world's greatest estates. It offers 18 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Largest German-speaking wine canton of Switzerland, 620 ha around the lake. Star Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins and a delicate style. Also light, floral Müller-Thurgau and precise Chardonnay. A unique speciality: Räuschling, a rare native white almost exclusive to the canton ("vine of the lake"), lively with citrus, white flowers and taut minerality.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
