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 chicken wok with chinese noodles, fried rice with vegetables or potato with raclette filling.
Details and technical informations about Winery J.-F. et J. Potterat's Courseboux.
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 Courseboux from Winery J.-F. et J. Potterat are 2018, 2017, 2015, 2016 and 0.
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
Wine village at the heart of Lavaux (UNESCO), steep terraces above Lake Geneva between Lutry and Rivaz. Chasselas as signature white king — vivid, fine and mineral with delicate notes of citrus, green apple, white flowers, light honey and a refined saline-lacustrine touch, pure expression of Vaud terroir. Pinot Noir and Gamay as supple red kings with red fruits, cherry and a spiced hint. Emblematic Union Vinicole de Cully.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
