Domaine du ParadisGamanote Noire
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 Gamanote Noire
Pairings that work perfectly with Gamanote Noire
Original food and wine pairings with Gamanote Noire
The Gamanote Noire of Domaine du Paradis matches generally quite well with dishes of beef, veal or pork such as recipes of fresh sausage, roast veal in the oven or sloth pork loin.
Details and technical informations about Domaine du Paradis's Gamanote Noire.
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).
Last vintages of this wine
The best vintages of Gamanote Noire from Domaine du Paradis are 2015, 0
Informations about the Domaine du Paradis
The Domaine du Paradis is one of of the world's great estates. It offers 33 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Switzerland's 3rd wine canton, a modern and diverse expression. Fleshy Gamay as the signature red: fruity and crunchy with notes of cherry, raspberry and sweet spices, supple tannins. Fine Pinot Noir (undergrowth, red fruits), spicy, dense Gamaret, deep Garanoir. Whites: historic Chasselas (mineral and floral), ample Chardonnay (pear, brioche), round Pinot Blanc.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
