
Cave du CoursetLavey Village Chasselas
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Food and wine pairings with Lavey Village Chasselas
Pairings that work perfectly with Lavey Village Chasselas
Original food and wine pairings with Lavey Village Chasselas
The Lavey Village Chasselas of Cave du Courset matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of spit-roasted chicken, monkfish tail with coconut milk and curry or pastasciutta (corsica).
Details and technical informations about Cave du Courset's Lavey Village Chasselas.
Discover the grape variety: Chasselas
Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Lavey Village Chasselas from Cave du Courset are 0
Informations about the Cave du Courset
The Cave du Courset is one of of the world's greatest estates. It offers 14 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Short
Said of a wine that leaves little trace in the mouth after tasting (also called "short in the mouth").









