 Dole Blanche
White wine from red grapes
Well-structured, systematically balanced and energetic
Valais, Vaud.
Suggestions: game terrine, freezing roast pork, fish tartare, smoked salmon, soft cheese.
Serving temperature: 10-12°C (50-54°F)
Gewurztraminer
Perfumed and spicy
Valais, Vaud, Geneva, Neuchatel, Vully, Lake Bienne, Eastern Switzerland
Suggestions: foie gras terrines, curries and other spicy oriental dishes, exotic fruits.
Serving temperature: 10-12°C (50-54°F)
Riesling
Juicy, plenty of body and flair
Valais, Geneva, Vaud, Eastern Switzerland
Suggestions: Simmered turbot, sauerkraut, and chicken with mushrooms, shellfish, mussels, grilled and poached fish, and soft cheeses.
Oriental cuisine: fish - fried or in sauce (ex. nishin no karaage, Saba no ageni), shrimp rolls.
Serving temperature: 10-12°C (50-54°F)
Specialities (medium dry)
Pinot Gris: Neuchatel, Lake Bienne, Valais (Malvoisie), Vaud, Geneva, Eastern Switzerland.
Valais specialities (medium dry):
Amigne, Petite Arvine, Marsanne Blanche (Ermitage)
Suggestions: Smoked or marinated fish, foie gras (nature), wild mushroom dishes, fish in cream sauce, and poultry in sauce.
Serving temperature: 10-12°C (50-54°F)
Sylvaner
Valais (called as Johannisberg), Vaud, Lake Bienne
Suggestions: consomme, vegetables with Hollandaise sauce (ex. asparagus, artichokes), salad nicoise, charcuterie, Zurich-style veal ragout, soft cheeses, game terrine, fish in cream sauce (ex. turbot).
Serving temperature: 10-12°C (50-54°F)
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