Winery Jean-René GermanierRouge de Terre
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Gamay noir.
This wine generally goes well with beef, lamb or mature and hard cheese.
The Rouge de Terre of the Winery Jean-René Germanier is in the top 20 of wines of Valais.
Food and wine pairings with Rouge de Terre
Pairings that work perfectly with Rouge de Terre
Original food and wine pairings with Rouge de Terre
The Rouge de Terre of Winery Jean-René Germanier matches generally quite well with dishes of beef, lamb or spicy food such as recipes of improved horse steak, lamb mice confit and melting carrots or saka-saka.
Details and technical informations about Winery Jean-René Germanier's Rouge de Terre.
Discover the grape variety: Gamaret
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Last vintages of this wine
The best vintages of Rouge de Terre from Winery Jean-René Germanier are 2018, 2017, 2011, 2016 and 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
