La Cave de GeneveL'Aiglette Sauvignon Blanc de Genève
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with L'Aiglette Sauvignon Blanc de Genève
Pairings that work perfectly with L'Aiglette Sauvignon Blanc de Genève
Original food and wine pairings with L'Aiglette Sauvignon Blanc de Genève
The L'Aiglette Sauvignon Blanc de Genève of La Cave de Geneve matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta with tuna and cream, small cuttlefish a la plancha or spinach and goat cheese quiche.
Details and technical informations about La Cave de Geneve's L'Aiglette Sauvignon Blanc de Genève.
Discover the grape variety: Servanin
Supple, fruity reds with a light color, pale ruby robe, smooth tannins and an airy palate with preserved acidity, showing red fruit aromas (cherry, raspberry) and mild alpine spices. Discreet alpine profile. Preserved for its heritage value, it survives in a few heritage alpine plots and belongs to the ancient varieties of the French Alps under study. Black French autochtone variety from Dauphiné and Savoie.
Last vintages of this wine
The best vintages of L'Aiglette Sauvignon Blanc de Genève from La Cave de Geneve are 2013, 0, 2012, 2011
Informations about the La Cave de Geneve
The La Cave de Geneve is one of of the world's greatest estates. It offers 59 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Switzerland's 3rd wine canton, a modern and diverse expression. Fleshy Gamay as the signature red: fruity and crunchy with notes of cherry, raspberry and sweet spices, supple tannins. Fine Pinot Noir (undergrowth, red fruits), spicy, dense Gamaret, deep Garanoir. Whites: historic Chasselas (mineral and floral), ample Chardonnay (pear, brioche), round Pinot Blanc.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
