Cave DupréeChasselas de Romandie
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 Chasselas de Romandie from the Cave Duprée
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chasselas de Romandie of Cave Duprée in the region of Vaud is a with a nice freshness.
Food and wine pairings with Chasselas de Romandie
Pairings that work perfectly with Chasselas de Romandie
Original food and wine pairings with Chasselas de Romandie
The Chasselas de Romandie of Cave Duprée matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of stuffed eggplant (with vegetables or mixed), fillets of sole in a creamy sauce with autumn vegetables or pasta gratin with courgettes and ham.
Details and technical informations about Cave Duprée's Chasselas de Romandie.
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 de Romandie from Cave Duprée are 0
Informations about the Cave Duprée
The Cave Duprée is one of of the world's great 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: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
