Winery Regis Genoud ChamosonRose De Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Rose De Syrah
Pairings that work perfectly with Rose De Syrah
Original food and wine pairings with Rose De Syrah
The Rose De Syrah of Winery Regis Genoud Chamoson matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chinese fondue, lamb with ginger honey or caramelized lamb mice.
Details and technical informations about Winery Regis Genoud Chamoson's Rose De Syrah.
Discover the grape variety: Vidiano
A very old grape variety grown in Greece, mostly at high altitudes, it is believed to have originated on the island of Crete. It can also be found in the United States, but is practically unknown in France. According to A.D.N. analyses, it is related to Thrapsthiri and Vilana.
Informations about the Winery Regis Genoud Chamoson
The Winery Regis Genoud Chamoson is one of of the world's greatest estates. It offers 12 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
