Cave des Viticulteurs de BonvillarsL'Antonin Chasselas Romand
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 L'Antonin Chasselas Romand from the Cave des Viticulteurs de Bonvillars
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Antonin Chasselas Romand of Cave des Viticulteurs de Bonvillars in the region of Vaud is a with a nice freshness.
Food and wine pairings with L'Antonin Chasselas Romand
Pairings that work perfectly with L'Antonin Chasselas Romand
Original food and wine pairings with L'Antonin Chasselas Romand
The L'Antonin Chasselas Romand of Cave des Viticulteurs de Bonvillars matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of stuffed eggplant (with vegetables or mixed), white fish in court-bouillon or croque madame.
Details and technical informations about Cave des Viticulteurs de Bonvillars's L'Antonin Chasselas Romand.
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.
Last vintages of this wine
The best vintages of L'Antonin Chasselas Romand from Cave des Viticulteurs de Bonvillars are 2008
Informations about the Cave des Viticulteurs de Bonvillars
The Cave des Viticulteurs de Bonvillars is one of of the world's great estates. It offers 65 wines for sale in the of Vaud to come and discover on site or to buy online.
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
