Caves OrsatDôle Blanche Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Dôle Blanche Rosé
Pairings that work perfectly with Dôle Blanche Rosé
Original food and wine pairings with Dôle Blanche Rosé
The Dôle Blanche Rosé of Caves Orsat matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of lamb confit with new potatoes, beef carrots or wild boar, roe deer or doe leg.
Details and technical informations about Caves Orsat's Dôle Blanche Rosé.
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 Dôle Blanche Rosé from Caves Orsat are 2019, 2017, 2018, 0 and 2014.
Informations about the Caves Orsat
The Caves Orsat is one of of the world's greatest 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
