Winery GaletisChasan
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Chasan
Pairings that work perfectly with Chasan
Original food and wine pairings with Chasan
The Chasan of Winery Galetis matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with sausage, quiche without eggs or ham croquette with purée.
Details and technical informations about Winery Galetis's Chasan.
Discover the grape variety: Roussette d'Ayze
Roussette d'Ayze is one of the secondary grape varieties used in the production of Ayze wines. It is grown only in the Arve Valley, in the communes of Marignier, Ayze and Bonneville, covering a total area of approximately 22 hectares. If its grapes are white at the beginning, they gradually turn golden, until they are ripe. Despite the juicy pulp of the Ayze roussette, it is not sufficiently aromatic and the wine it produces is of average quality, which is why it is considered more effective in the production of sparkling wines. The cultivation is fruitful and somewhat rapid, provided of course that this variety is not exposed to grey rot or mildew.
Informations about the Winery Galetis
The Winery Galetis is one of of the world's great estates. It offers 36 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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Andrew Jefford: ‘Drinking cheap wine need not be a cheap experience’
Annual domestic gas bills in the UK threaten to rival, in craziness, the price of a box of Bordeaux first growths. Those energy costs have sent the price of almost everything else ripping up after them. Is there, um, anything to be said for cheap wine? There is. First, though, we must sip the bitter harvest of alcohol taxes. These are high in the UK and higher still in Scandinavia, Australia, New Zealand and India; they tend to vary by state in the US and by province in Canada, and in general th ...
What the Decanter team is drinking this Christmas
Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...
The word of the wine: Fade
Wine lacking in sapidity, flat, soft and without character.