Cave ValcombeNoble Cépage Johannisberg du Valais
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Noble Cépage Johannisberg du Valais
Pairings that work perfectly with Noble Cépage Johannisberg du Valais
Original food and wine pairings with Noble Cépage Johannisberg du Valais
The Noble Cépage Johannisberg du Valais of Cave Valcombe matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of quick paella, pasta with broccoli or gratin of coquillettes with ham.
Details and technical informations about Cave Valcombe's Noble Cépage Johannisberg du Valais.
Discover the grape variety: Panse de Provence
Most certainly of oriental origin, introduced in Spain then spread in France, in Italy, in North Africa... more generally on all the Mediterranean basin. It can also be found in the United States, Thailand, ... and in many other countries. It should not be confused with the early or Sicilian pansy at first maturity.
Informations about the Cave Valcombe
The Cave Valcombe is one of of the world's greatest estates. It offers 31 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
