Cave du Château de GlérollesChasselas
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.
The Chasselas of the Cave du Château de Glérolles is in the top 30 of wines of Vaud.
Taste structure of the Chasselas from the Cave du Château de Glérolles
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chasselas of Cave du Château de Glérolles in the region of Vaud is a with a nice freshness.
Food and wine pairings with Chasselas
Pairings that work perfectly with Chasselas
Original food and wine pairings with Chasselas
The Chasselas of Cave du Château de Glérolles matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of quiche with mixed vegetables, back of cod steamed with small vegetables or turkey rolls with cured ham.
Details and technical informations about Cave du Château de Glérolles's Chasselas.
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 Chasselas from Cave du Château de Glérolles are 0
Informations about the Cave du Château de Glérolles
The Cave du Château de Glérolles is one of of the world's greatest estates. It offers 17 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
