Winery SchlipferSt. Saphira
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Taste structure of the St. Saphira from the Winery Schlipfer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the St. Saphira of Winery Schlipfer in the region of Switzerland is a with a nice freshness.
Food and wine pairings with St. Saphira
Pairings that work perfectly with St. Saphira
Original food and wine pairings with St. Saphira
The St. Saphira of Winery Schlipfer matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of coconut curry cauliflower in the cookeo, sole fillets au gratin with mushrooms and shallots or pizza cone.
Details and technical informations about Winery Schlipfer's St. Saphira.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Informations about the Winery Schlipfer
The Winery Schlipfer is one of of the world's greatest estates. It offers 14 wines for sale in the of Switzerland to come and discover on site or to buy online.
The wine region of Switzerland
Alpine vineyard of 14,700 ha in six regions, ~98% consumed locally. Chasselas (Fendant in Valais) signature as king white: taut and mineral with green apple, citrus, sweet almond, white flowers and flint, chiselled palate — Vaud and Valais. Fine silky Pinot Noir (cherry, raspberry, undergrowth), supple Gamay, round Merlot in Ticino (plum, cocoa). Valais specialities: saline Petite Arvine, ample Amigne and Heida, spicy Cornalin.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
