Winery ChafaletLe Peau Rouge
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Gamaret and the Garanoir.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Le Peau Rouge
Pairings that work perfectly with Le Peau Rouge
Original food and wine pairings with Le Peau Rouge
The Le Peau Rouge of Winery Chafalet matches generally quite well with dishes of beef, lamb or spicy food such as recipes of baked marrow bones, baked lamb neck on a bed of vegetables and grapes or chicken pie.
Details and technical informations about Winery Chafalet's Le Peau Rouge.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Chafalet
The Winery Chafalet is one of of the world's greatest estates. It offers 20 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.
The word of the wine: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
