Winery Perrot TwannChasselas
Red wine
This wine generally goes well with pork, poultry or veal.
The Chasselas of the Winery Perrot Twann is in the top 60 of wines of Bielersee.
Food and wine pairings with Chasselas
Pairings that work perfectly with Chasselas
Original food and wine pairings with Chasselas
The Chasselas of Winery Perrot Twann matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal with cream and mushrooms, brazilian feijoada or rabbit with prunes in my grandmother's style.
Details and technical informations about Winery Perrot Twann's Chasselas.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Chasselas from Winery Perrot Twann are 2013, 0
Informations about the Winery Perrot Twann
The Winery Perrot Twann is one of of the world's greatest estates. It offers 8 wines for sale in the of Bielersee to come and discover on site or to buy online.
The wine region of Bielersee
Swiss vineyard on steep slopes around Lake Biel, micro-climate tempered by the water and 70+ grape varieties. Signature Chasselas reigns in white: mineral and nervy with signature notes of white flowers, citrus, white apple, flint and a lakeside saline touch, taut, thirst-quenching palate — the Bernese soul as aperitif or with cheese. Fine, silky Pinot Noir (red cherry, undergrowth). Ample Pinot Gris (pear, honey), fresh Chardonnay, straight Pinot Blanc.
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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
