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Home > Wines of Switzerland > White - Dry, full-bodied

White - Dry, full-bodied

 



White - Dry, full-bodied Chardonnay
Affluent and lithe
Valais, Geneva, Vaud, Neuchatel, Vully, Eastern Switzerland
Suggestions: mushrooms in cream sauce, fish in sauce, grilled lobster and prawns, sea and freshwater fish, cheeses such as Tomme and Reblochon.
Serving temperature: 9-12°C (48-54°F)

Chasselas (earthy, rich)
Plain, rich, bighearted
From the most favorably situated vineyards: Dezaley, Calamin, Chablais, and Fendant Crus from Valais (ex. Fendant de Sion).

Suggestions: appetizers fish in light sauces, white meats, solid cheeses, shellfish, freshwater fish, fish terrines, soft cheeses such as Vacherin Mont d’or, customary Swiss cheese dishes.
Oriental cuisine: light poultry and fish dishes (ex. sushi, sashimi, yakitori)
Serving temperature: 9-12°C (48-54°F)

Merlot Bianco (red grapes)
From White wine to red Merlot grapes. Dry and fresh, modish, pungent
Suggestions: Appetizers, pasta and fish dishes in general, fairly elaborate dishes.
Serving temperature: 9-12°C (48-54°F)

Pinot Blanc
Mellow, fruity and delicate
Valais, Vaud, Geneva, Lake Bienne, Eastern Switzerland
Suggestions: sea and freshwater fish, shellfish, white meats.
Serving temperature: 9-12°C (48-54°F)
 

Valais specialities (dry) 
Marsanne Blanche (Ermitage), Amigne, Humagne Blanc, Muscat du Valais, Petite Arvine.
Suggestions: Appetizers, shellfish, freshwater fish, fish terrines, fish and poultry in light sauces, aged hard cheeses.
Oriental Cuisine: light poultry and fish dishes (ex. sushi, sashimi, yakitori)
Serving temperature: 9-12°C (48-54°F)


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