Cave du SarmentCuvée du Bailliage
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 Cuvée du Bailliage from the Cave du Sarment
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée du Bailliage of Cave du Sarment in the region of Vaud is a with a nice freshness.
Food and wine pairings with Cuvée du Bailliage
Pairings that work perfectly with Cuvée du Bailliage
Original food and wine pairings with Cuvée du Bailliage
The Cuvée du Bailliage of Cave du Sarment matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of chicken pie, monkfish blanquette with saffron or pizza kebab.
Details and technical informations about Cave du Sarment's Cuvée du Bailliage.
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 Cuvée du Bailliage from Cave du Sarment are 0
Informations about the Cave du Sarment
The Cave du Sarment is one of of the world's great estates. It offers 35 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: Phylloxera
Aphid that came from America and ravaged European vineyards at the end of the 19th century. It lives on the roots of the vine, from which it pumps the sap. The only vines capable of resisting it had to be imported from the United States, and then grafted onto their root system the wood of traditional French grape varieties. Today, grafted vines are always planted.
