The wine region of Saint-Saphorin is located in the region of Lavaux of Vaud of Switzerland. Wineries and vineyards like the Domaine du Daley or the Domaine Louis Bovard produce mainly wines white, red and pink. The most planted grape varieties in the region of Saint-Saphorin are Chasselas, Pinot noir and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Saint-Saphorin often reveals types of flavors of citrus, spices or red fruit and sometimes also flavors of tropical fruit, cheese or cream.
In the mouth of Saint-Saphorin is a with a nice freshness. We currently count 65 estates and châteaux in the of Saint-Saphorin, producing 194 different wines in conventional, organic and biodynamic agriculture. The wines of Saint-Saphorin go well with generally quite well with dishes of beef, lamb or pork.
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
white wines from the region of Saint-Saphorin go well with generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of buckwheat pancakes filled with egg, cheese and ham, bouillabaisse like in marseille or croque-monsieur.
On the nose in the region of Saint-Saphorin often reveals types of flavors of citrus, minerality or pear and sometimes also flavors of non oak, earth or microbio. In the mouth in the region of Saint-Saphorin is a with a nice freshness.
