Winery Gebr. Kümin Weinbau und WeinhandelRiposo Svizzera
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Garanoir, the Pinot noir and the Regent.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Riposo Svizzera
Pairings that work perfectly with Riposo Svizzera
Original food and wine pairings with Riposo Svizzera
The Riposo Svizzera of Winery Gebr. Kümin Weinbau und Weinhandel matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with vegetables, pizza queen with merguez or breaded veal cutlets.
Details and technical informations about Winery Gebr. Kümin Weinbau und Weinhandel's Riposo Svizzera.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Riposo Svizzera from Winery Gebr. Kümin Weinbau und Weinhandel are 0
Informations about the Winery Gebr. Kümin Weinbau und Weinhandel
The Winery Gebr. Kümin Weinbau und Weinhandel is one of of the world's great estates. It offers 72 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
