
Winery WeinmannChardonnay Trocken
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 Trocken from the Winery Weinmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Trocken of Winery Weinmann in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Chardonnay Trocken
Pairings that work perfectly with Chardonnay Trocken
Original food and wine pairings with Chardonnay Trocken
The Chardonnay Trocken of Winery Weinmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of oven-baked sausage, light salmon steaks and or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Weinmann's Chardonnay 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 Trocken from Winery Weinmann are 0
Informations about the Winery Weinmann
The Winery Weinmann is one of of the world's greatest estates. It offers 25 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.














