FOOD & WINE PAIRINGS

ASSIETTE VALAISANNE

The star of this traditional Valais charcuterie platter is air-dried beef soaked in red wine and spices. It’s a good foil for the natural acidity of Switzerland’s young reds.

FONDUE

Whether served au naturale or with mushrooms, potatoes or truffles, Switzerland’s unctuous mountain dish works a treat paired with Valais’ mineral-rich whites.

VEAL WITH CHANTERELLES

Meaty dishes using the woodland mushroom and local Hérens beef demand the Valais’ heaviest wines. For this typical dish, locals will usually turn to Cornalin.