Winery Stephane DuprazChasselas
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 Chasselas from the Winery Stephane Dupraz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chasselas of Winery Stephane Dupraz in the region of Genève is a with a nice freshness.
Food and wine pairings with Chasselas
Pairings that work perfectly with Chasselas
Original food and wine pairings with Chasselas
The Chasselas of Winery Stephane Dupraz matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of chicken sautéed with cashew nuts (chinese), phad thai (thai style fried noodles) or pizza goat cheese honey cream.
Details and technical informations about Winery Stephane Dupraz's Chasselas.
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.
Last vintages of this wine
The best vintages of Chasselas from Winery Stephane Dupraz are 0
Informations about the Winery Stephane Dupraz
The Winery Stephane Dupraz is one of of the world's greatest estates. It offers 14 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Switzerland's 3rd wine canton, a modern and diverse expression. Fleshy Gamay as the signature red: fruity and crunchy with notes of cherry, raspberry and sweet spices, supple tannins. Fine Pinot Noir (undergrowth, red fruits), spicy, dense Gamaret, deep Garanoir. Whites: historic Chasselas (mineral and floral), ample Chardonnay (pear, brioche), round Pinot Blanc.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
