
GREGOR KUONEN Caveau de SalquenenOeil-de-Perdrix du Valais
This wine generally goes well with pork, poultry or veal.

Food and wine pairings with Oeil-de-Perdrix du Valais
Pairings that work perfectly with Oeil-de-Perdrix du Valais
Original food and wine pairings with Oeil-de-Perdrix du Valais
The Oeil-de-Perdrix du Valais of GREGOR KUONEN Caveau de Salquenen matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of osso-bucco with asian flavours, funambuline style, pasta carbonara almost like the real thing or rabbit à la lorientaise.
Details and technical informations about GREGOR KUONEN Caveau de Salquenen's Oeil-de-Perdrix du Valais.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Oeil-de-Perdrix du Valais from GREGOR KUONEN Caveau de Salquenen are 0
Informations about the GREGOR KUONEN Caveau de Salquenen
The GREGOR KUONEN Caveau de Salquenen is one of of the world's great estates. It offers 97 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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.













