Winery WoW by Wolfgang BenderWeissburgunder - Chardonnay Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Weissburgunder - Chardonnay Trocken
Pairings that work perfectly with Weissburgunder - Chardonnay Trocken
Original food and wine pairings with Weissburgunder - Chardonnay Trocken
The Weissburgunder - Chardonnay Trocken of Winery WoW by Wolfgang Bender matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of veal cutlets with savoy tomme, salmon and spinach lasagna or zucchini and goat cheese quiche.
Details and technical informations about Winery WoW by Wolfgang Bender's Weissburgunder - Chardonnay Trocken.
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 WoW by Wolfgang Bender
The Winery WoW by Wolfgang Bender is one of of the world's great estates. It offers 28 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
