The Winery Meylan is one of the best wineries to follow in Vaud.. It offers 10 wines for sale in of Vaud to come and discover on site or to buy online.
Looking for the best Winery Meylan wines in Vaud among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Meylan wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Meylan wines with technical and enological descriptions.
How Winery Meylan wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of cod brandade, marinated mussels with parsley or quiche with bacon and gruyère cheese.
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.
Fine Pinot Noir reds, supple Gamay, spicy Gamaret and fleshy Garanoir. ~3,830 ha in terraces on the lake shores, supported by dry-stone walls.
How Winery Meylan wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef casserole, moroccan veal tagine from hanane or rabbit with mustard in foil.
In the mouth the red wine of Winery Meylan. is a with a nice freshness.
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Planning a wine route in the of Vaud? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Meylan.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
