Cave du Vieux PressoirCornalin
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, game (deer, venison) or mature and hard cheese.
Taste structure of the Cornalin from the Cave du Vieux Pressoir
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cornalin of Cave du Vieux Pressoir in the region of Valais is a .
Food and wine pairings with Cornalin
Pairings that work perfectly with Cornalin
Original food and wine pairings with Cornalin
The Cornalin of Cave du Vieux Pressoir matches generally quite well with dishes of poultry, game (deer, venison) or mature and hard cheese such as recipes of old-fashioned turkey fillets, pheasant casserole with cabbage or savoyard crust or cheese crust.
Details and technical informations about Cave du Vieux Pressoir's Cornalin.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of Cornalin from Cave du Vieux Pressoir are 0
Informations about the Cave du Vieux Pressoir
The Cave du Vieux Pressoir is one of of the world's greatest estates. It offers 18 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
