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 sardines moroccan style, tagliatelle with seafood and saffron cream or endive and beetroot salad with lemon cream.
Details and technical informations about Winery Philippe Viallet's Chardonnay - Jacquère.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
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
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
