Winery Champ de ClosViognier Ollon
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Viognier Ollon
Pairings that work perfectly with Viognier Ollon
Original food and wine pairings with Viognier Ollon
The Viognier Ollon of Winery Champ de Clos matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of pan-fried carrots, real paella recipe from valencia or grilled lobster with tarragon cream sauce.
Details and technical informations about Winery Champ de Clos's Viognier Ollon.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Viognier Ollon from Winery Champ de Clos are 0
Informations about the Winery Champ de Clos
The Winery Champ de Clos is one of of the world's greatest estates. It offers 20 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.
The word of the wine: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.
