Winery Alain ParisodYvorne
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Taste structure of the Yvorne from the Winery Alain Parisod
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Yvorne of Winery Alain Parisod in the region of Vaud is a with a nice freshness.
Food and wine pairings with Yvorne
Pairings that work perfectly with Yvorne
Original food and wine pairings with Yvorne
The Yvorne of Winery Alain Parisod matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of croque madame, sole fillets with butter or chicken and mustard cake.
Details and technical informations about Winery Alain Parisod's Yvorne.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Informations about the Winery Alain Parisod
The Winery Alain Parisod is one of of the world's great estates. It offers 30 wines for sale in the of Yvorne to come and discover on site or to buy online.
The wine region of Yvorne
Grand Cru AOC of Chablais vaudois (160 ha, largest Chablais vineyard, rockslide 1584): exclusive Chasselas — mineral and powerful with aromas of white fruits, citrus and white flowers, ample structure and preserved tension, among the finest Swiss Chasselas. Draining calcite gravels from the rockslide, favourable foehn microclimate, south exposure, terroir consecrated to the grape variety.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
