Winery Nera & WillySchafiser Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Schafiser Chardonnay from the Winery Nera & Willy
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schafiser Chardonnay of Winery Nera & Willy in the region of Neuchâtel is a powerful with a nice freshness.
Food and wine pairings with Schafiser Chardonnay
Pairings that work perfectly with Schafiser Chardonnay
Original food and wine pairings with Schafiser Chardonnay
The Schafiser Chardonnay of Winery Nera & Willy matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of cantonese rice, hard-boiled eggs and gourmet muffins or spinach and goat cheese quiche.
Details and technical informations about Winery Nera & Willy's Schafiser Chardonnay.
Discover the grape variety: Chardonnay
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.
Informations about the Winery Nera & Willy
The Winery Nera & Willy is one of of the world's greatest estates. It offers 2 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
