Winery J&M DizerensLutry Baur au Lac
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 Lutry Baur au Lac from the Winery J&M Dizerens
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lutry Baur au Lac of Winery J&M Dizerens in the region of Vaud is a with a nice freshness.
Food and wine pairings with Lutry Baur au Lac
Pairings that work perfectly with Lutry Baur au Lac
Original food and wine pairings with Lutry Baur au Lac
The Lutry Baur au Lac of Winery J&M Dizerens matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of pierogi ruskie (with cheese), cod with chorizo sauce and grilled peppers or home burger.
Details and technical informations about Winery J&M Dizerens's Lutry Baur au Lac.
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.
Informations about the Winery J&M Dizerens
The Winery J&M Dizerens is one of of the world's great estates. It offers 60 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
