Winery Comte de GenèveAssemblage de Cépages Blancs
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Chasselas.
This wine generally goes well with pork, vegetarian or poultry.
The Assemblage de Cépages Blancs of the Winery Comte de Genève is in the top 90 of wines of Genève.
Food and wine pairings with Assemblage de Cépages Blancs
Pairings that work perfectly with Assemblage de Cépages Blancs
Original food and wine pairings with Assemblage de Cépages Blancs
The Assemblage de Cépages Blancs of Winery Comte de Genève matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed mushrooms, cod brandade or vegan leek and tofu quiche.
Details and technical informations about Winery Comte de Genève's Assemblage de Cépages Blancs.
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 Assemblage de Cépages Blancs from Winery Comte de Genève are 2017, 2015, 2014, 2018 and 0.
Informations about the Winery Comte de Genève
The Winery Comte de Genève is one of of the world's greatest estates. It offers 3 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Switzerland's 3rd wine canton, a modern and diverse expression. Fleshy Gamay as the signature red: fruity and crunchy with notes of cherry, raspberry and sweet spices, supple tannins. Fine Pinot Noir (undergrowth, red fruits), spicy, dense Gamaret, deep Garanoir. Whites: historic Chasselas (mineral and floral), ample Chardonnay (pear, brioche), round Pinot Blanc.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
