Winery SagittaGamaret-Pinot Noir
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Pinot noir.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gamaret-Pinot Noir from the Winery Sagitta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gamaret-Pinot Noir of Winery Sagitta in the region of St. Gallen is a with a nice freshness.
Food and wine pairings with Gamaret-Pinot Noir
Pairings that work perfectly with Gamaret-Pinot Noir
Original food and wine pairings with Gamaret-Pinot Noir
The Gamaret-Pinot Noir of Winery Sagitta matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of dombrés and pig tails, oxtail confit in red wine or boar in civet.
Details and technical informations about Winery Sagitta's Gamaret-Pinot Noir.
Discover the grape variety: Gamaret
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Informations about the Winery Sagitta
The Winery Sagitta is one of of the world's greatest estates. It offers 2 wines for sale in the of St. Gallen to come and discover on site or to buy online.
The wine region of St. Gallen
The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
