Domaine de la TouvierePinot Blanc - Charmont
White wine
This wine is a blend of 2 varietals which are the Charmont and the Pinot blanc.
This wine generally goes well with rich fish (salmon, tuna etc) and shellfish.
Food and wine pairings with Pinot Blanc - Charmont
Pairings that work perfectly with Pinot Blanc - Charmont
Original food and wine pairings with Pinot Blanc - Charmont
The Pinot Blanc - Charmont of Domaine de la Touviere matches generally quite well with dishes of rich fish (salmon, tuna etc) or shellfish such as recipes of tuna sandwich or shrimp and chorizo risotto.
Details and technical informations about Domaine de la Touviere's Pinot Blanc - Charmont.
Discover the grape variety: Charmont
Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.
Informations about the Domaine de la Touviere
The Domaine de la Touviere is one of of the world's greatest estates. It offers 4 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
