Winery La BaudeliereRiesling Aigle Chablas
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Riesling Aigle Chablas
Pairings that work perfectly with Riesling Aigle Chablas
Original food and wine pairings with Riesling Aigle Chablas
The Riesling Aigle Chablas of Winery La Baudeliere matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of veal cutlets with savoy tomme, tunisian bricks or chicken curry samoussas.
Details and technical informations about Winery La Baudeliere's Riesling Aigle Chablas.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery La Baudeliere
The Winery La Baudeliere is one of of the world's greatest estates. It offers 3 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
