Caves de la BérocheManoir St-Roch Blanc
White wine
This wine is a blend of 5 varietals which are the Chardonnay, the Gewurztraminer, the Pinot gris, the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Manoir St-Roch Blanc
Pairings that work perfectly with Manoir St-Roch Blanc
Original food and wine pairings with Manoir St-Roch Blanc
The Manoir St-Roch Blanc of Caves de la Béroche matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of melt-in-the-mouth pork tenderloin casserole, gravelax salmon or quick crayfish chicken.
Details and technical informations about Caves de la Béroche's Manoir St-Roch Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Manoir St-Roch Blanc from Caves de la Béroche are 2017, 0
Informations about the Caves de la Béroche
The Caves de la Béroche is one of of the world's greatest estates. It offers 34 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
