Cave de Moncévron - Marie JeanneOr d'Octobre Ermitage
Red wine
This wine generally goes well with poultry, lean fish or mild and soft cheese.
Food and wine pairings with Or d'Octobre Ermitage
Pairings that work perfectly with Or d'Octobre Ermitage
Original food and wine pairings with Or d'Octobre Ermitage
The Or d'Octobre Ermitage of Cave de Moncévron - Marie Jeanne matches generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of pancake batter, marmite dieppoise or onion and dutch cheese quiche.
Details and technical informations about Cave de Moncévron - Marie Jeanne's Or d'Octobre Ermitage.
Discover the grape variety: Abondant
Abondant blanc is a grape variety that originated in France. 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 large bunches and large grapes. The Abondant blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Cave de Moncévron - Marie Jeanne
The Cave de Moncévron - Marie Jeanne 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
