Winery J.-F. et J. PotteratCourseboux
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Taste structure of the Courseboux from the Winery J.-F. et J. Potterat
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Courseboux of Winery J.-F. et J. Potterat in the region of Cully is a powerful with a nice freshness.
Food and wine pairings with Courseboux
Pairings that work perfectly with Courseboux
Original food and wine pairings with Courseboux
The Courseboux of Winery J.-F. et J. Potterat matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of turkey stuffed with chestnuts, monkfish, prawn and apple skewers or matefaim (haute savoie).
Details and technical informations about Winery J.-F. et J. Potterat's Courseboux.
Discover the grape variety: Chasselas
Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Courseboux from Winery J.-F. et J. Potterat are 2018, 2017, 2015, 2016 and 2014.
Informations about the Winery J.-F. et J. Potterat
The Winery J.-F. et J. Potterat is one of of the world's greatest estates. It offers 7 wines for sale in the of Cully to come and discover on site or to buy online.
The wine region of Cully
The wine region of Cully of Switzerland. Wineries and vineyards like the Domaine J. -F. et J.
News related to this wine
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The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
