Bechtheimer Chardonnay trocken - Dr. Koehler

Bechtheimer Chardonnay trocken - Dr. KoehlerThe light-footed Bechtheimer Chardonnay from Dr. Koehler enters the glass with a brilliant golden yellow color. The first nose of the Bechtheimer Chardonnay flatters with of pears, quince and nashi pear. The fruity components of the bouquet are joined by notes of barrel aging such as roasted almond, brittle and sun-warmed rock. The Dr. Koehler Bechtheimer Chardonnay impresses with its elegantly dry taste. It was bottled with exceptionally little residual sugar. As you would naturally expect from a wine in the high quality wine range, this German wine naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily need sugar. Light-footed and multifaceted, this crisp white wine presents itself on the palate. In the finish, this white wine from the wine-growing region of Rheinhessen finally inspires with good length. Once again, hints of nashi pear and quince show. In the aftertaste, mineral notes of the soils dominated by loess soil and silicate rock join in. Vinification of the Bechtheimer Chardonnay by Dr. Koehler This wine clearly focuses on one grape variety, and that is Chardonnay. Only the best grapes were used for this wonderfully elegant single-varietal wine from Dr. Koehler. The grapes grow under optimal conditions in Rheinhessen. The vines here dig their roots deep into soils of sand, silicate rock, loess soil, sandstone, marl and brown earth. The grapes for this white wine from Germany, at the time of optimal ripeness, are harvested exclusively by hand. After the harvest, the grapes are quickly taken to the press house. Here they are sorted and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. Fermentation is followed by aging for several months in oak barrels. Food recommendation for the Dr. Koehler Bechtheimer Chardonnay This German wine is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompaniment to coconut-lime fish curry, fruity endive salad or spaghetti with yogurt-mint pesto.