Winery L'Orpailleur Frédéric DumoulinOr Noir
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Or Noir of the Winery L'Orpailleur Frédéric Dumoulin is in the top 80 of wines of Valais.
Wine flavors and olphactive analysis
On the nose the Or Noir of Winery L'Orpailleur Frédéric Dumoulin in the region of Valais often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Or Noir
Pairings that work perfectly with Or Noir
Original food and wine pairings with Or Noir
The Or Noir of Winery L'Orpailleur Frédéric Dumoulin matches generally quite well with dishes of beef, lamb or pork such as recipes of salmon with cream sauce, pastasotto pepper merguez (risotto style pasta) or quick brioche sausage.
Details and technical informations about Winery L'Orpailleur Frédéric Dumoulin's Or Noir.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Or Noir from Winery L'Orpailleur Frédéric Dumoulin are 2015, 2016, 2013, 0 and 2014.
Informations about the Winery L'Orpailleur Frédéric Dumoulin
The Winery L'Orpailleur Frédéric Dumoulin is one of of the world's greatest estates. It offers 32 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
