Winery Philippe ChatillonAmphore
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, mild and soft cheese or mushrooms.
Taste structure of the Amphore from the Winery Philippe Chatillon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amphore of Winery Philippe Chatillon in the region of Jura is a with a nice freshness.
Food and wine pairings with Amphore
Pairings that work perfectly with Amphore
Original food and wine pairings with Amphore
The Amphore of Winery Philippe Chatillon matches generally quite well with dishes of poultry, mushrooms or mild and soft cheese such as recipes of chicken fajitas, quinoa risotto with mushrooms or pastasciutta (corsica).
Details and technical informations about Winery Philippe Chatillon's Amphore.
Discover the grape variety: Nobling
Fresh, fruity whites best drunk young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of white-fleshed fruits (apple, pear), white flowers, and slightly muscat-like notes. Accessible profile. Grown mainly in Baden-Württemberg for local dry whites and Markgräflerland blends. A white variety obtained in 1939 by Johannes Zimmermann in Freiburg (Silvaner × Chasselas).
Informations about the Winery Philippe Chatillon
The Winery Philippe Chatillon is one of of the world's greatest estates. It offers 10 wines for sale in the of Jura to come and discover on site or to buy online.
The wine region of Jura
Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
