The Winery Bertrand de Mestral is one of the best wineries to follow in La Côte.. It offers 9 wines for sale in of La Côte to come and discover on site or to buy online.
Looking for the best Winery Bertrand de Mestral wines in La Côte among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Bertrand de Mestral wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Bertrand de Mestral wines with technical and enological descriptions.
How Winery Bertrand de Mestral wines pair with each other generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of pan bagnat, baked fish fillets with vegetables or typical quebec poutine.
In the mouth the white wine of Winery Bertrand de Mestral. is a with a nice freshness.
The wine region of La Côte is located in the region of Vaud of Switzerland. Wineries and vineyards like the Cave de la Côte - Cave Cidis or the Cave de Jolimont produce mainly wines white, red and sweet. The most planted grape varieties in the region of La Côte are Chasselas, Gamaret and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of La Côte often reveals types of flavors of black fruit, pear or vegetal and sometimes also flavors of tropical fruit, apples or cream.
In the mouth of La Côte is a with a nice freshness. We currently count 163 estates and châteaux in the of La Côte, producing 561 different wines in conventional, organic and biodynamic agriculture. The wines of La Côte go well with generally quite well with dishes of beef, veal or pork.
How Winery Bertrand de Mestral wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of bigos (polish sauerkraut with paprika), salted lentils or rabbit with white wine.
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
How Winery Bertrand de Mestral wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of german recipe for marinated meat: sauerbraten, simple and fragrant roast veal or vermicelli sautéed with peking duck.
In the mouth the red wine of Winery Bertrand de Mestral. is a with a nice freshness.
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
Planning a wine route in the of La Côte? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Bertrand de Mestral.
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Josh Jensen was famed for producing elegant, silky Pinot Noirs at Calera Wine Company on the Central Coast. Leading wine critic Robert Parker Jr once described Calera – the company that Jensen founded in 1971 – as ‘California’s Romanée-Conti.’ Jensen completed undergraduate studies at Yale, but his love of fine wine blossomed while completing an MA in social anthropology at Oxford University in the UK. He was a key member of the rowing crew at both universities, but he still found time to devel ...
Think of Colombia, think of balmy evenings dancing to salsa, fuelled by shots of aguardiente and arepas. But there’s plenty more than the anise-based spirit and cornmeal cakes to sample in the South American country. Chefs have stepped up their game to put gastronomy on the map, with sommeliers and bartenders following suit. Not just appreciating local ingredients and distilling spirits, they also seek out wines from around the world to accompany fine-dining experiences. Their endeavours have pa ...
Many wine styles can seem perplexing at first: imagine the first bottle of Barolo if you only know Barossa Shiraz, or the first bottle of Jura Savagnin if you were brought up on California Chardonnay. With time, thought and repeated tasting, though, comes understanding. You learn each wine’s syntax and lexicon, its hints and inferences. You grasp the ways in which each style communicates. Its beauty dawns, then grows. Rosé wine sales grew 23% worldwide between 2002 and 2019. Its fuel has come fr ...
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
