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Starters |
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White wines - Sweet and semi-sweet
Late-harvest wines:
Amigne, Marsanne Blanche (Ermitage), Petite Arvine, Pinot Gris (Malvoisie),
Sylvaner (Johannisberg), Sélection de Grains Nobles.
Valais and Vaud.
Suggestions: Delicious with crème brûlée and other
desserts, as well as blue cheeses (Roquefort, Stilton). Depending on the sweetness
and on one's tastes, these wines can also be served with foie gras and with
meat dishes having a hint of sweetness.
Oriental cuisine: spicy dishes and exotic
fruits.
Serving temperature: 7-9°C (45-48°F).
Cheeses
So many cheeses, so many wines. Here are a few examples of Swiss wines
for different types of cheeses.
Suggestions:
Hard: Chasselas (Fendant) and other dry whites;
Gamay rosés and reds.
Semi-soft: Whites - Müller-Thurgau
(Riesling x Sylvaner), Chardonnay;
Reds - Pinot Noir, other light reds, Gamay.
Soft: Whites - Sylvaner, Riesling, Dôle
Blanche;
Reds - Pinot Noir, Dôle, other Valais speciality reds, Merlot...
Blue: Late-harvest wines.
Goat: Aged - Valais speciality whites
(Ermitage and others); Fresh - Gamay Rosés.
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Consommé
White wine - Medium dry, rich
Sylvaner
(Johannisberg)
Artichokes and asparagus
(Hollandaise sauce)
White wine - Medium dry, rich
Sylvaner
(Johannisberg)
Salads (avocado, niçoise)
Rosé - Fruity, light and lively
Gamay
Rosés
Cheese fondue, raclette
White wine - Dry, light and lively
Chasselas,
Fendant (floral to fruity)
White wine - Dry, full-bodied
Chasselas (earthy, rich)
Zurich-style veal
White wine - Medium dry, rich
Sylvaner
Red wine - Fine, elegant, racy
Pinot Noir
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