Winery TschäpperliBlanc de Noir Mousseux Brut
Sparkling wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
The Blanc de Noir Mousseux Brut of the Winery Tschäpperli is in the top 70 of wines of Eastern Switzerland.
Food and wine pairings with Blanc de Noir Mousseux Brut
Pairings that work perfectly with Blanc de Noir Mousseux Brut
Original food and wine pairings with Blanc de Noir Mousseux Brut
The Blanc de Noir Mousseux Brut of Winery Tschäpperli matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of tuna, goat cheese and mustard pie, zarzuela mayonapo or macaroni and cheese gratin.
Details and technical informations about Winery Tschäpperli's Blanc de Noir Mousseux Brut.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Blanc de Noir Mousseux Brut from Winery Tschäpperli are 0
Informations about the Winery Tschäpperli
The Winery Tschäpperli is one of of the world's greatest estates. It offers 19 wines for sale in the of Eastern Switzerland to come and discover on site or to buy online.
The wine region of Eastern Switzerland
German-speaking Switzerland (Ostschweiz) grouping Aargau, Zurich, Schaffhausen, Thurgau, St. Gallen and Graubünden. Pinot Noir (Blauburgunder) signature red king (~70%): fine and silky with notes of red cherry, raspberry, undergrowth, dried flowers and spice, fine tannins and elegant palate — the Bündner Herrschaft (Graubünden) produces Switzerland's finest Pinots. Supple Müller-Thurgau, floral Riesling-Sylvaner, ample Chardonnay.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
