Winery Niklaus Wittwer3x3 Blanc
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with 3x3 Blanc
Pairings that work perfectly with 3x3 Blanc
Original food and wine pairings with 3x3 Blanc
The 3x3 Blanc of Winery Niklaus Wittwer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of moist parmesan steak, potato and tuna gratin or tagliatelle with seafood and saffron cream.
Details and technical informations about Winery Niklaus Wittwer's 3x3 Blanc.
Discover the grape variety: Marsanne
Rich, structured whites with a round palate and long finish, with aromas of ripe yellow fruits, honey, white flowers, toasted almond and mineral notes. Fine ageing potential, developing waxy and truffle nuances with age. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with roussanne. Also exported to Australia (Victoria) and California. Native Rhône variety.
Last vintages of this wine
The best vintages of 3x3 Blanc from Winery Niklaus Wittwer are 2015, 0, 2016, 2011 and 2014.
Informations about the Winery Niklaus Wittwer
The Winery Niklaus Wittwer is one of of the world's greatest estates. It offers 44 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
