Winery GrilletteChasselas
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Taste structure of the Chasselas from the Winery Grillette
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chasselas of Winery Grillette in the region of Neuchâtel is a with a nice freshness.
Food and wine pairings with Chasselas
Pairings that work perfectly with Chasselas
Original food and wine pairings with Chasselas
The Chasselas of Winery Grillette matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of thai rice, asian style, baked cod à la provençale or pizza kebab.
Details and technical informations about Winery Grillette's Chasselas.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Last vintages of this wine
The best vintages of Chasselas from Winery Grillette are 0
Informations about the Winery Grillette
The Winery Grillette is one of of the world's great estates. It offers 51 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Film
Skin of the grape containing the colouring matter of red wines (anthocyanins), the most noble tannins and the essential aromatic substances.
