Winery Olivier LavanchyChampréveyres
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Taste structure of the Champréveyres from the Winery Olivier Lavanchy
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Champréveyres of Winery Olivier Lavanchy in the region of Neuchâtel is a with a nice freshness.
Food and wine pairings with Champréveyres
Pairings that work perfectly with Champréveyres
Original food and wine pairings with Champréveyres
The Champréveyres of Winery Olivier Lavanchy matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of spaetzle, back of cod steamed with small vegetables or trout with blue cheese sauce.
Details and technical informations about Winery Olivier Lavanchy's Champréveyres.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Informations about the Winery Olivier Lavanchy
The Winery Olivier Lavanchy is one of of the world's great estates. It offers 17 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
