Cave du ChavalardHeida - Païen de Charrat
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Heida - Païen de Charrat
Pairings that work perfectly with Heida - Païen de Charrat
Original food and wine pairings with Heida - Païen de Charrat
The Heida - Païen de Charrat of Cave du Chavalard matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and avocado chirashi, shrimp in red sauce or quiche with bacon and gruyère cheese.
Details and technical informations about Cave du Chavalard's Heida - Païen de Charrat.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Informations about the Cave du Chavalard
The Cave du Chavalard is one of of the world's great estates. It offers 33 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
