Winery OllonViognier Grand Cru
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Viognier Grand Cru
Pairings that work perfectly with Viognier Grand Cru
Original food and wine pairings with Viognier Grand Cru
The Viognier Grand Cru of Winery Ollon matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of chinchards with white wine and grapes, roast pheasant or shrimp risotto with curry.
Details and technical informations about Winery Ollon's Viognier Grand Cru.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier Grand Cru from Winery Ollon are 0
Informations about the Winery Ollon
The Winery Ollon is one of of the world's greatest estates. It offers 8 wines for sale in the of Chablais to come and discover on site or to buy online.
The wine region of Chablais
Vaud sub-region between Villeneuve and Bex, terraces on glacial moraines and limestone screes, temperate alpine climate moderated by Lake Geneva. Chasselas: taut and mineral with notes of green apple, citrus, sweet almond, white flowers, light honey and flint, chiselled palate and saline finish — most powerful expression of the variety. Key crus: Aigle and Yvorne (1584 rockslide). Elegant Pinot Noir and supple Gamay.
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
