Cave de JolimontBe «O» Assemblage Rouge
Red wine
This wine is a blend of 5 varietals which are the Gamaret, the Garanoir, the Pinot noir, the Gamay noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Be «O» Assemblage Rouge
Pairings that work perfectly with Be «O» Assemblage Rouge
Original food and wine pairings with Be «O» Assemblage Rouge
The Be «O» Assemblage Rouge of Cave de Jolimont matches generally quite well with dishes of beef, veal or pork such as recipes of beef stew provencal style, veal tagine with prunes or stuffed mushrooms.
Details and technical informations about Cave de Jolimont's Be «O» Assemblage Rouge.
Discover the grape variety: Gamaret
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Informations about the Cave de Jolimont
The Cave de Jolimont is one of of the world's great estates. It offers 72 wines for sale in the of La Côte to come and discover on site or to buy online.
The wine region of La Côte
Largest Vaud wine appellation (52% of the canton), 2,007 ha arcing around Lake Geneva between Geneva and Lausanne. Signature Chasselas (90% of the traditional vineyard): lively, fruity whites with signature notes of white flowers, citrus, fresh almond and gunflint, taut, mineral palate — the Swiss aperitif wine par excellence. Also fine silky Pinot Noir, fruity Gamay in red. 14 AOC villages including Fechy, Mont-sur-Rolle, Luins.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
