Cave TsallinFin Bec Blanc
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 Fin Bec Blanc from the Cave Tsallin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fin Bec Blanc of Cave Tsallin in the region of Valais is a with a nice freshness.
Food and wine pairings with Fin Bec Blanc
Pairings that work perfectly with Fin Bec Blanc
Original food and wine pairings with Fin Bec Blanc
The Fin Bec Blanc of Cave Tsallin matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of chicken breast with cream and mushrooms, quick and easy thai fish papillote or smoked salmon and herb sandwich cakes.
Details and technical informations about Cave Tsallin's Fin Bec Blanc.
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.
Informations about the Cave Tsallin
The Cave Tsallin is one of of the world's great estates. It offers 30 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
