Winery Landolt WeineSt-Saphorin Belle-Dame
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the St-Saphorin Belle-Dame from the Winery Landolt Weine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the St-Saphorin Belle-Dame of Winery Landolt Weine in the region of Vaud is a with a nice freshness.
Food and wine pairings with St-Saphorin Belle-Dame
Pairings that work perfectly with St-Saphorin Belle-Dame
Original food and wine pairings with St-Saphorin Belle-Dame
The St-Saphorin Belle-Dame of Winery Landolt Weine matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tournedos with boursin, milanese escalope (italy) or rabbit with leeks.
Details and technical informations about Winery Landolt Weine's St-Saphorin Belle-Dame.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Informations about the Winery Landolt Weine
The Winery Landolt Weine is one of of the world's great estates. It offers 84 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
