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Cave de La Cote

Cave de La Cote

Drink with Fondue: crisp and clear white wine

In Switzerland we traditionally drink crisp white Chasselas, black tea (no milk), and kirsch with cheese fondue. It needs to be dry and very clean to cut through the cheese.

For variety, we might go for Doral, Heida, or Johannisberg, but much complexity can be lost with all the cheese. I still feel Chasselas is the best as much of its complexity is in the mouthfeel not the nose.

In Savoie they drink Jacquere for the same reason, as well as Altesse.

For people accustomed to more acidity in their white wine, Chasselas can feel "not enough" with Fondue. The Savoie wines will work better for you, or some of the Aosta or Alto Adige wines.

Created in 1929 by some of La Côte's winegrowers Uvavins - Cave de La Côte is a co-operative producing more than 200 different vintages representing the different towns and terroirs of the region including Clos, Châteaux (castles), Domaines (estates), all with well-marked tastes and characters.

The wines are of superb quality and the team is ambitious to continue to create wines of international calibre as shown by the number of medals they win.

In 1929, eighty-five winegrowers from Morges and the surrounding region decided to get together to establish the Cave des Viticulteurs de Morges, which immediately equipped itself with many wine presses and vats for the storage of harvests and started to commercialise them.

Then, from 1974 onwards the Cave des Viticulteurs de Morges adopted the current name of Uvavins - Cave de La Côte.

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