Cave ArdévazJohannisberg
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Johannisberg of Cave Ardévaz in the region of Valais often reveals types of flavors of earth, microbio.
Food and wine pairings with Johannisberg
Pairings that work perfectly with Johannisberg
Original food and wine pairings with Johannisberg
The Johannisberg of Cave Ardévaz matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of scallops in coral sauce, moroccan kefta balls or eggs florentine.
Details and technical informations about Cave Ardévaz's Johannisberg.
Discover the grape variety: Loin de l'oeil
Aromatic, lively whites with a pale golden robe, supple palate and preserved acidity, with signature aromas of white flowers (acacia, hawthorn), citrus (lemon), exotic fruits (pineapple) and white-fleshed fruits (pear). Vinified dry and sweet. Star of Gaillac AOC, defining the identity of Gaillac whites both dry and sweet. Indigenous French white variety from the South-West, also called Len de l'El, grown in the Tarn.
Last vintages of this wine
The best vintages of Johannisberg from Cave Ardévaz are 2016, 2014, 2018, 2017 and 0.
Informations about the Cave Ardévaz
The Cave Ardévaz is one of of the world's greatest estates. It offers 34 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
