Winery BrettonValais Coteaux De Sierre Viognier
Red wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Valais Coteaux De Sierre Viognier
Pairings that work perfectly with Valais Coteaux De Sierre Viognier
Original food and wine pairings with Valais Coteaux De Sierre Viognier
The Valais Coteaux De Sierre Viognier of Winery Bretton matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of andouillette and baked potato gratin, provençal tart with rabbit or chicken maffé (africa).
Details and technical informations about Winery Bretton's Valais Coteaux De Sierre Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Valais Coteaux De Sierre Viognier from Winery Bretton are 0
Informations about the Winery Bretton
The Winery Bretton is one of of the world's greatest estates. It offers 4 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
