Winery Philippe WeissbrodtServignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Servignon Blanc
Pairings that work perfectly with Servignon Blanc
Original food and wine pairings with Servignon Blanc
The Servignon Blanc of Winery Philippe Weissbrodt matches generally quite well with dishes of vegetarian, poultry or lean fish such as recipes of quiche with leeks and fresh salmon from flo, turkey cutlets with feta and cherry tomatoes or fish colombo.
Details and technical informations about Winery Philippe Weissbrodt's Servignon Blanc.
Discover the grape variety: Kyoho
Tetraploid variety, of Japanese origin, which would have been obtained in 1939 by Oinoue by crossing the ishinara wase - mutation of campbell early - by the centennial seedless. In Japan, Kyoho is a very important cultivar. It is also found in South Korea, in the Republic of China (Taiwan), in the United States (California), in Chile, in Brazil, in Australia, etc.
Informations about the Winery Philippe Weissbrodt
The Winery Philippe Weissbrodt is one of of the world's greatest estates. It offers 4 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Neuchatel is one of the smaller wine regions of Switzerland, located in the French-speaking western half of the country, North of the much larger Vaud area. Much like its neighbour, Chasselas dominates white plantings here, however Pinot Noir is more significant here, as is the reputation of Neuchatel's rosés. The region is generally referred to as the 'Three Lakes' as the region - and the four AOCs within it - are found on the relatively low-lying, flatter land, centered around the lakes of Morat, Bienne and Neuchatel. The region also covers three neighbouring Swiss cantons.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
