Winery Vom Schlosskeller B. GiauqueErlacher Chasselas
Red wine
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Food and wine pairings with Erlacher Chasselas
Pairings that work perfectly with Erlacher Chasselas
Original food and wine pairings with Erlacher Chasselas
The Erlacher Chasselas of Winery Vom Schlosskeller B. Giauque matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of home-made white pudding, thai basil chicken or savoyard fondue with ceps.
Details and technical informations about Winery Vom Schlosskeller B. Giauque's Erlacher Chasselas.
Discover the grape variety: Rivairenc
Rivairenc noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Rivairenc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Erlacher Chasselas from Winery Vom Schlosskeller B. Giauque are 0
Informations about the Winery Vom Schlosskeller B. Giauque
The Winery Vom Schlosskeller B. Giauque is one of of the world's greatest estates. It offers 10 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
