Winery Chiquet Les Vins Sauvignon S
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon S
Pairings that work perfectly with Sauvignon S
Original food and wine pairings with Sauvignon S
The Sauvignon S of Winery Chiquet Les Vins matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of steamed ginger fish (china), rice with seafood or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Chiquet Les Vins's Sauvignon S.
Discover the grape variety: Bouteillan
Bouteillan blanc is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Chiquet Les Vins
The Winery Chiquet Les Vins is one of of the world's greatest estates. It offers 2 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland">Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
News related to this wine
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
