Winery Bénédicte et Stéphane TissotChâteau-Chalon
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, mild and soft cheese or mature and hard cheese.
The Château-Chalon of the Winery Bénédicte et Stéphane Tissot is in the top 70 of wines of Château-Chalon.
Taste structure of the Château-Chalon from the Winery Bénédicte et Stéphane Tissot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château-Chalon of Winery Bénédicte et Stéphane Tissot in the region of Jura is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Château-Chalon of Winery Bénédicte et Stéphane Tissot in the region of Jura often reveals types of flavors of citrus, minerality or apricot and sometimes also flavors of ginger, lemon or raisin.
Food and wine pairings with Château-Chalon
Pairings that work perfectly with Château-Chalon
Original food and wine pairings with Château-Chalon
The Château-Chalon of Winery Bénédicte et Stéphane Tissot matches generally quite well with dishes of poultry, mature and hard cheese or mushrooms such as recipes of cream chicken with mushrooms, shepherd's pie (potatoes, beef, carrots, bacon) or sauté of veal with the moulinex cookeo.
Details and technical informations about Winery Bénédicte et Stéphane Tissot's Château-Chalon.
Discover the grape variety: Savagnin
Savagnin is a white grape variety originating from the Austrian Tyrol. It arrived in Franche Comté and quickly became the flagship variety of the Jura. Cousin of the gewurztraminer, it gives small white bunches. Its berries have a thick skin which resists well to grey rot and to diseases in general. Savagnin thrives on marl soils and is a very aromatic grape variety. It is used in the elaboration of yellow wine, the AOC Château-Châlon is the most representative. This grape variety also produces vin de paille which is a sweet wine for which the ripe grapes are dried on a bed of straw for at least 6 weeks before being pressed. The best known AOC straw wines are: Arbois, Côtes-du-Jura and Etoile. Savagnin is also used to make Macvin du Jura, a liqueur wine, and to make Crémants du Jura.White wines made from Savagnin have great aging potential. They have a powerful and complex aroma with notes of walnut, almonds, hazelnuts, flowers, honey and green apple.
Last vintages of this wine
The best vintages of Château-Chalon from Winery Bénédicte et Stéphane Tissot are 2016, 2010, 2014, 2013 and 2012.
Informations about the Winery Bénédicte et Stéphane Tissot
The Winery Bénédicte et Stéphane Tissot is one of of the world's greatest estates. It offers 58 wines for sale in the of Château-Chalon to come and discover on site or to buy online.
The wine region of Château-Chalon
The wine region of Château-Chalon is located in the region of Côtes du Jura of Jura of France. Wineries and vineyards like the Domaine Jean Macle or the Domaine Bénédicte et Stéphane Tissot produce mainly wines white, sweet and red. The most planted grape varieties in the region of Château-Chalon are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Château-Chalon often reveals types of flavors of smoke, vanilla or citrus and sometimes also flavors of minerality, apricot or ginger.
The wine region of Jura
The Jura is a small wine region in eastern France that is responsible for some very special and traditional wine styles. It is close to the Swiss Jura, but quite distinct from it. Wedged between Burgundy to the west and Switzerland to the east, the region is characterized by a landscape of Wooded hills and the winding topography of the Jura Mountains. The Jura vineyards cover just over 1,850 hectares, forming a narrow strip of land almost 80 km Long from North to South.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
