Domaine des MusesClassique Johannisberg
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Classique Johannisberg
Pairings that work perfectly with Classique Johannisberg
Original food and wine pairings with Classique Johannisberg
The Classique Johannisberg of Domaine des Muses matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of scallops in coral sauce, caramel pork or oven roasted chicken.
Details and technical informations about Domaine des Muses's Classique Johannisberg.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Classique Johannisberg from Domaine des Muses are 2013, 0, 2018
Informations about the Domaine des Muses
The Domaine des Muses is one of of the world's great estates. It offers 36 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
