Domaine des FavergesRéserve du Château de Gruyères Rouge
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Gamay noir.
This wine generally goes well with beef
Food and wine pairings with Réserve du Château de Gruyères Rouge
Pairings that work perfectly with Réserve du Château de Gruyères Rouge
Original food and wine pairings with Réserve du Château de Gruyères Rouge
The Réserve du Château de Gruyères Rouge of Domaine des Faverges matches generally quite well with dishes of beef such as recipes of venison leg in casserole.
Details and technical informations about Domaine des Faverges's Réserve du Château de Gruyères Rouge.
Discover the grape variety: Gamaret
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Réserve du Château de Gruyères Rouge from Domaine des Faverges are 0
Informations about the Domaine des Faverges
The Domaine des Faverges is one of of the world's greatest estates. It offers 25 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
