Winery Wageck-PfaffmannChardonnay Kalkmergel Trocken
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 Kalkmergel Trocken from the Winery Wageck-Pfaffmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Kalkmergel Trocken of Winery Wageck-Pfaffmann in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Chardonnay Kalkmergel Trocken
Pairings that work perfectly with Chardonnay Kalkmergel Trocken
Original food and wine pairings with Chardonnay Kalkmergel Trocken
The Chardonnay Kalkmergel Trocken of Winery Wageck-Pfaffmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of english breakfast, wild salmon with verbena steam or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Wageck-Pfaffmann's Chardonnay Kalkmergel 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 Chardonnay Kalkmergel Trocken from Winery Wageck-Pfaffmann are 2016, 0
Informations about the Winery Wageck-Pfaffmann
The Winery Wageck-Pfaffmann is one of of the world's great estates. It offers 94 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
