Château d'EclépensCuvée d'Entreroches
Red wine
This wine generally goes well with beef
The Cuvée d'Entreroches of the Château d'Eclépens is in the top 20 of wines of Cotes de l'Orbe.
Food and wine pairings with Cuvée d'Entreroches
Pairings that work perfectly with Cuvée d'Entreroches
Original food and wine pairings with Cuvée d'Entreroches
The Cuvée d'Entreroches of Château d'Eclépens matches generally quite well with dishes of beef such as recipes of slow-cooked fillet of beef.
Details and technical informations about Château d'Eclépens's Cuvée d'Entreroches.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Informations about the Château d'Eclépens
The Château d'Eclépens is one of of the world's greatest estates. It offers 11 wines for sale in the of Cotes de l'Orbe to come and discover on site or to buy online.
The wine region of Cotes de l'Orbe
Vaud AOC between Lake Geneva and Lake Neuchatel, clay-limestone soils, ~180 ha — reputedly the oldest wine region in Switzerland (Roman introduction). Atypically red-dominant in Vaud (75%). Pinot Noir reigns: airy and silky with red cherry, raspberry, wild strawberry, undergrowth and spiced touch, fine tannins. Round and juicy Gamay as complement.
The wine region of Vaud
World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
