Cave EmeryPrimoris La Caresse de Phèdre
Red wine
This wine is a blend of 2 varietals which are the Diolinoir and the Pinot noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Primoris La Caresse de Phèdre
Pairings that work perfectly with Primoris La Caresse de Phèdre
Original food and wine pairings with Primoris La Caresse de Phèdre
The Primoris La Caresse de Phèdre of Cave Emery matches generally quite well with dishes of beef, lamb or veal such as recipes of beef kidney, irish stew with beer or sauté of veal with carrots.
Details and technical informations about Cave Emery's Primoris La Caresse de Phèdre.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Last vintages of this wine
The best vintages of Primoris La Caresse de Phèdre from Cave Emery are 2015, 2017, 0, 2014
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
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
