Domaine WannazRouge de Terre
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Diolinoir and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Rouge de Terre
Pairings that work perfectly with Rouge de Terre
Original food and wine pairings with Rouge de Terre
The Rouge de Terre of Domaine Wannaz matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison leg in casserole, lamb stew or medallions of monkfish with citrus fruits.
Details and technical informations about Domaine Wannaz's Rouge de Terre.
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 Domaine Wannaz
The Domaine Wannaz is one of of the world's great estates. It offers 36 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
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.
