Domaine Bovy - Matching and serving wines

Attention, your navigator don't allow to show correctly our menu, but you can nevertheless reach all the links necessary for the navigation Home Awards The Estate The estate The vineyard The vines The grape varieties The choice of a quality viticulture The winemaking Technical data The Winegrowers The winegrowers 1779 The Cellars The cellars The paintings The winemaking The Winter garden The Winter garden The caterers Reservation terms Reservation The holidays apartment The apartment Description of the place Conditions of reservation Reservation The Wines ◦ White wines Chardonne AOC Epesses AOC St-Saphorin AOC St-Saphorin AOC Vieilles Vignes Dézaley AOC Grand Cru ◦ Rose wine Oeil de Perdrix de Lavaux AOC ◦ Red wines St-Saphorin AOC Les Adrets St-Saphorin AOC Pinot Noir ◦ Specialities maturing in oak barrels ◦ White St-Saphorin AOC Pinot Gris ◦ Red St-Saphorin AOC Valdensis ◦ High-class Sparkling wine Castor Bleu Our retailers in Switzerland The vintages Matching and serving wines Panoramic 360° Links Commentaries Contacts
			Matching and serving wines The Chasselas white wines Chardonne, Epesses, St-Saphorin, Dézaley Chasselas is an intimate wine which brings forward its subtleties in terms which are at one and the same time tender, fresh and nervous. With its floral and fruity nuances, it delivers up a seductive taste at the aperitif hour. It is especially recommended with grilled or meunière fish, shellfish, shrimp or crayfish mayonnaise. Saint-Saphorin or Dézaley are most appropriate with pike quenelles, frog's legs, boiled chicken, blanquette of veal, or mushrooms in cream. With its fresh, youthful character, Chasselas goes well with salted meats such as pork and sauerkraut, cheese dishes (fondues, raclettes, cheese souffle). It also teams perfectly with goats cheese, hard-crust cheese (Gruyère) and mountain pasture cheeses. Served chilled, Chasselas becomes destabilised, split up. It must of necessity be served at 12°C in order to be fully appreciated. St-Saphorin "Pinot Gris" It does justice to white asparagus and spring rolls and strikes a good balance with smoked fish. It can also be served with fish or poultry in creamy and spicy sauces. Goes equally well with a goose foie gras brioche, Chinese cuisine, goat cheeses. Served at 10-12°C. Oeil de Perdrix de Lavaux Summer wine par excellence, full of charm and character, Oeil de Perdrix (partridge's eye) lends itself to entrees with a vinaigrette base, for example a lukewarm salmon in lentils, a beef brawn vinaigrette or just simply a French green bean or fresh artichoke salad. It's also the perfect ally of exotic cuisine and spicy dishes. Served at 10-12° C. The red wines St-Saphorin "Les Adrets" A welcome table guest. It likes all roast or grilled poultry, red and white barbecue-grilled meats. And it perfectly accompanies a plate of cold cooked meats, Parma ham, a cabbage stew, shepherds pie, cheeses (preferably those of the "tête de moine" variety). Served at 12-14°C. St-Saphorin "Pinot Noir" Is the ideal negotiator for hearty dishes, like fried liver, lamb stew, saute of rabbit with small onions, veal blanquette. It brings out the best in grilled meats, roast or baked chicken, roast pork. Served at 12-14°C. St-Saphorin "Valdensis" By its robustness and concentration, it's the friend of all casserole dishes, like rabbit, sauteed veal, beef stew. It perfectly accompanies grilled beef and lamb. It goes well with all forms of game and with numerous cheeses, especially of the soft-crusted variety. Served at 16°C. The vintages The wines