Winery Les Vins du PontetL'Assemblage
Red wine
This wine is a blend of 3 varietals which are the Galotta, the Garanoir and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with L'Assemblage
Pairings that work perfectly with L'Assemblage
Original food and wine pairings with L'Assemblage
The L'Assemblage of Winery Les Vins du Pontet matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of tripe in the style of caen, rice with sausage meat and tomatoes or my grandmother's rabbit stew.
Details and technical informations about Winery Les Vins du Pontet's L'Assemblage.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Informations about the Winery Les Vins du Pontet
The Winery Les Vins du Pontet is one of of the world's greatest estates. It offers 10 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
