Cave ValcombeOeil-de-Perdrix Chamoson
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Oeil-de-Perdrix Chamoson
Pairings that work perfectly with Oeil-de-Perdrix Chamoson
Original food and wine pairings with Oeil-de-Perdrix Chamoson
The Oeil-de-Perdrix Chamoson of Cave Valcombe matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck breast with black figs, rabbit socks in gibelotte or rabbit with white wine.
Details and technical informations about Cave Valcombe's Oeil-de-Perdrix Chamoson.
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 Oeil-de-Perdrix Chamoson from Cave Valcombe are 2016, 2019, 2018, 2017 and 2015.
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
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
