Cave EmeryDôle Emery la Cascatelle
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Dôle Emery la Cascatelle from the Cave Emery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dôle Emery la Cascatelle of Cave Emery in the region of Valais is a with a nice freshness.
Food and wine pairings with Dôle Emery la Cascatelle
Pairings that work perfectly with Dôle Emery la Cascatelle
Original food and wine pairings with Dôle Emery la Cascatelle
The Dôle Emery la Cascatelle of Cave Emery matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of empanadas de carne (argentina), tripe in the style of caen or rabbit with cider and prunes.
Details and technical informations about Cave Emery's Dôle Emery la Cascatelle.
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 Dôle Emery la Cascatelle from Cave Emery are 0
Informations about the Cave Emery
The Cave Emery is one of of the world's great estates. It offers 28 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
