Winery Weinhaus Schneider-PfaffmannChardonnay Sekt Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Sekt Brut
Pairings that work perfectly with Chardonnay Sekt Brut
Original food and wine pairings with Chardonnay Sekt Brut
The Chardonnay Sekt Brut of Winery Weinhaus Schneider-Pfaffmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of currywurst, toasted bagel with smoked salmon or tuna, pepper and tomato quiche.
Details and technical informations about Winery Weinhaus Schneider-Pfaffmann's Chardonnay Sekt Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Weinhaus Schneider-Pfaffmann
The Winery Weinhaus Schneider-Pfaffmann is one of of the world's greatest estates. It offers 10 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
