Winery ZimmerleChardonnay Dreiegg
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Chardonnay Dreiegg from the Winery Zimmerle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Dreiegg of Winery Zimmerle in the region of Württemberg is a powerful with a nice freshness.
Food and wine pairings with Chardonnay Dreiegg
Pairings that work perfectly with Chardonnay Dreiegg
Original food and wine pairings with Chardonnay Dreiegg
The Chardonnay Dreiegg of Winery Zimmerle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of spaghetti carbonara, light tuna-tomato quiche (without cream) or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Zimmerle's Chardonnay Dreiegg.
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.
Informations about the Winery Zimmerle
The Winery Zimmerle is one of of the world's great estates. It offers 48 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
