Cave des Viticulteurs de Bonvillars5 Cépages Rouges
Red wine
This wine is a blend of 4 varietals which are the Galotta, the Garanoir, the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with 5 Cépages Rouges
Pairings that work perfectly with 5 Cépages Rouges
Original food and wine pairings with 5 Cépages Rouges
The 5 Cépages Rouges of Cave des Viticulteurs de Bonvillars matches generally quite well with dishes of beef, veal or pork such as recipes of baked lasagna, flights in the wind à la provençale or spaghetti squash with cream and bacon.
Details and technical informations about Cave des Viticulteurs de Bonvillars's 5 Cépages Rouges.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of 5 Cépages Rouges from Cave des Viticulteurs de Bonvillars are 2015, 0, 2014
Informations about the Cave des Viticulteurs de Bonvillars
The Cave des Viticulteurs de Bonvillars is one of of the world's great estates. It offers 65 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
