Winery Philippe VialletChardonnay - Jacquère
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Jacquère.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay - Jacquère
Pairings that work perfectly with Chardonnay - Jacquère
Original food and wine pairings with Chardonnay - Jacquère
The Chardonnay - Jacquère of Winery Philippe Viallet matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of italian tabbouleh, tagliatelle with scallops or peppers with lentil stuffing.
Details and technical informations about Winery Philippe Viallet's Chardonnay - Jacquère.
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 Philippe Viallet
The Winery Philippe Viallet is one of of the world's great estates. It offers 43 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
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.
