Weingut Schloss OrtenbergChardonnay Alte Rebe
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 Chardonnay Alte Rebe from the Weingut Schloss Ortenberg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Alte Rebe of Weingut Schloss Ortenberg in the region of Baden is a with a nice freshness.
Food and wine pairings with Chardonnay Alte Rebe
Pairings that work perfectly with Chardonnay Alte Rebe
Original food and wine pairings with Chardonnay Alte Rebe
The Chardonnay Alte Rebe of Weingut Schloss Ortenberg matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of ham and cheese omelette, garba ( ivory coast ) or vegan leek and tofu quiche.
Details and technical informations about Weingut Schloss Ortenberg's Chardonnay Alte Rebe.
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 Weingut Schloss Ortenberg
The Weingut Schloss Ortenberg is one of of the world's great estates. It offers 75 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: 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.
