Winery Didier GerbelleTen Perdu Fumin
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Ten Perdu Fumin from the Winery Didier Gerbelle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ten Perdu Fumin of Winery Didier Gerbelle in the region of Valle d'Aosta is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Ten Perdu Fumin
Pairings that work perfectly with Ten Perdu Fumin
Original food and wine pairings with Ten Perdu Fumin
The Ten Perdu Fumin of Winery Didier Gerbelle matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef curry, spaghetti with clams or lamb tagine with broad beans.
Details and technical informations about Winery Didier Gerbelle's Ten Perdu Fumin.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Last vintages of this wine
The best vintages of Ten Perdu Fumin from Winery Didier Gerbelle are 2010, 0, 2009
Informations about the Winery Didier Gerbelle
The Winery Didier Gerbelle is one of of the world's greatest estates. It offers 19 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
