Winery ChantonDieu de Viège Assemblage Rouge
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Dieu de Viège Assemblage Rouge
Pairings that work perfectly with Dieu de Viège Assemblage Rouge
Original food and wine pairings with Dieu de Viège Assemblage Rouge
The Dieu de Viège Assemblage Rouge of Winery Chanton matches generally quite well with dishes of beef, veal or pork such as recipes of barbecue burger, chicken bonne femme or old-fashioned pork roll.
Details and technical informations about Winery Chanton's Dieu de Viège Assemblage Rouge.
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 Dieu de Viège Assemblage Rouge from Winery Chanton are 0
Informations about the Winery Chanton
The Winery Chanton is one of of the world's greatest estates. It offers 30 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
