Saint-Saphorin rouge Ligne Prestige 2023
AOC Lavaux, J. & M. Dizerens, 750 ml
Description
This red St. Saphorin from Vaud presents itself from its most beautiful side. The nose is dominated by dark fruit aromas of plum, cherry and blueberries as well as a floral violet component. On the palate, the red wine shows a light structure with soft, supple tannins and flavours that match the aroma. Culinary tip: goes perfectly with "Züri- Geschnetzeltem".
Attributes
| Grape variety: | Pinot noir, Gamay |
| Producer: | J. & M. Dizerens |
| Origin: | Switzerland / Waadt / Lavaux |
| Label: | Vegan |
| Ripening potential: | 1 to 4 years |
| Drinking temperature: | 16 to 18 °C |
| Food Pairing: | Cold fish dish, dried meat, Crispy roast chicken, Vegetable flan, quiche, Cheese board, Meat terrine, Succulent chicken breast with cream sauc |
| Vinification: | fermentation in steel tank |
| Harvest: | hand-picking |
| Volume: | 13.0 % |
| Note: | Contains sulphites |
J. & M. Dizerens
Gamay
The ideal summer red
The first written mention of the Gamay grape was not particularly flattering. In 1395, Philip the Bold, Duke of Burgundy, wrote that the variety showed a “terrible bitterness” and was “very harmful to human beings”. For this reason, the entire stock was to be pulled within five months. Luckily, it did not come to this. Otherwise, today we would have neither the excellent crus of Beaujolais, produced from this grape, nor the Dole du Valais a marriage of Gamay and Pinot noir. Admittedly, the Beaujolais nouveau, which was clamoured about in the 1980s, is not its best manifestation. But with good maturity and competent grapes, the Gamay shows great charm and a fragrant strawberry, raspberry and cherry fruit, backed by peppery notes. It is the ideal summer red: slightly chilled, it tastes great on the terrace, and is excellent with grilled fish.
Lavaux
The Lavaux: In the stronghold of Chasselas
The Lavaux comprise 825 of the 3,800 total hectares in Vaud, and form the heart of viticulture in this wine-growing canton. In the sometimes spectacularly steep terraced vineyards, the Chasselas grape demonstrates that it can produce tightly structured crus shaped by the terroir. The wines from the 54-hectare grand cru site, Dézaley, have a legendary reputation. More delicate wines are produced in the western parts of the Lavaux (Lutry and Villette) and the eastern foothills (Montreux).
Waadt
Vaud: stronghold of the Chasselas
Vintners of Vaud have almost stubbornly maintained their loyalty to their preferred variety, Chasselas. This is now paying off, as white wines with moderate alcohol content are experiencing a renaissance. And vintners today interpret the lightness of Chasselas in their own individual ways. Over 100 chateaux produce wine here. By contrast, the wine villages fascinate with rural charm. It is these contrasts that make this winegrowing canton an exciting destination for wine tourism.
Switzerland
Switzerland – A small country with enormous diversity
Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.
