Winery Weinkeller SchickLoge Chardonnay Sekt
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Loge Chardonnay Sekt
Pairings that work perfectly with Loge Chardonnay Sekt
Original food and wine pairings with Loge Chardonnay Sekt
The Loge Chardonnay Sekt of Winery Weinkeller Schick matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baked bread (tomato, mushroom, ham, cheese), smoked salmon omelette or zucchini quiche.
Details and technical informations about Winery Weinkeller Schick's Loge Chardonnay Sekt.
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 Weinkeller Schick
The Winery Weinkeller Schick is one of of the world's greatest estates. It offers 34 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: 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).
