Winery Sebastien DuprazA Maxime Geneve
wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with A Maxime Geneve
Pairings that work perfectly with A Maxime Geneve
Original food and wine pairings with A Maxime Geneve
The A Maxime Geneve of Winery Sebastien Dupraz matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with chanterelles and cream, flammekueche (with laughing cow) or mixed paella valenciana.
Details and technical informations about Winery Sebastien Dupraz's A Maxime Geneve.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Sebastien Dupraz
The Winery Sebastien Dupraz is one of of the world's greatest estates. It offers 10 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
