Winery Jean-René GermanierGamay de Bovernier Vespae
Red wine
This wine generally goes well with beef
The Gamay de Bovernier Vespae of the Winery Jean-René Germanier is in the top 70 of wines of Valais.
Food and wine pairings with Gamay de Bovernier Vespae
Pairings that work perfectly with Gamay de Bovernier Vespae
Original food and wine pairings with Gamay de Bovernier Vespae
The Gamay de Bovernier Vespae of Winery Jean-René Germanier matches generally quite well with dishes of beef such as recipes of barbecued prime rib with coarse salt.
Details and technical informations about Winery Jean-René Germanier's Gamay de Bovernier Vespae.
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.
Last vintages of this wine
The best vintages of Gamay de Bovernier Vespae from Winery Jean-René Germanier are 2017, 2016, 0, 2015
Informations about the Winery Jean-René Germanier
The Winery Jean-René Germanier is one of of the world's great estates. It offers 71 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
