Winery Charles BonvinLes Domaines Sortilège Oeil-de-Perdrix
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Les Domaines Sortilège Oeil-de-Perdrix
Pairings that work perfectly with Les Domaines Sortilège Oeil-de-Perdrix
Original food and wine pairings with Les Domaines Sortilège Oeil-de-Perdrix
The Les Domaines Sortilège Oeil-de-Perdrix of Winery Charles Bonvin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed red mullet ballotines, ham and cheese cake or festive chinese fondue.
Details and technical informations about Winery Charles Bonvin's Les Domaines Sortilège Oeil-de-Perdrix.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Les Domaines Sortilège Oeil-de-Perdrix from Winery Charles Bonvin are 0
Informations about the Winery Charles Bonvin
The Winery Charles Bonvin is one of of the world's great estates. It offers 80 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
