The Cave St-Pierre is one of the best wineries to follow in Valais.. It offers 56 wines for sale in of Valais to come and discover on site or to buy online.
Looking for the best Cave St-Pierre wines in Valais among all the wines in the region? Check out our tops of the best red, white or effervescent Cave St-Pierre wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Cave St-Pierre wines with technical and enological descriptions.
How Cave St-Pierre wines pair with each other generally quite well with dishes of poultry, lean fish or mild and soft cheese such as recipes of quick cider chicken, back of cod steamed with small vegetables or the mushroom pie, so simple and so good!.
On the nose the white wine of Cave St-Pierre. often reveals types of flavors of cream, grapefruit or citrus and sometimes also flavors of peach, minerality or lemon. In the mouth the white wine of Cave St-Pierre. is a with a nice freshness.
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.
5,259 ha on sunny Rhône terraces (Martigny to Loèche, 120 km), dry alpine climate.
How Cave St-Pierre wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bobotie, duck with orange or my mother's rabbit.
On the nose the red wine of Cave St-Pierre. often reveals types of flavors of strawberries, red fruit or black fruit and sometimes also flavors of non oak, earth or oak. In the mouth the red wine of Cave St-Pierre. is a with a nice freshness.
Deeply coloured, structured reds with a dense purple robe, smooth tannins and fresh acidity, with aromas of blackcurrant, blackberry, black cherry, soft spice and floral notes. Round palate, fruity finish. Vinified as single varietal and in modern red blends in French-speaking Switzerland (Valais, Vaud, Geneva), contributing colour and structure to contemporary cuvées. Swiss variety created in 1970 at the Pully station, a red cross of Diolly × Pinot Noir.
How Cave St-Pierre wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of bites of cheese, brazilian feijoada or baked leg of daguet or roe deer.
Said of a heavy, pasty wine lacking in finesse.
How Cave St-Pierre wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of norwegian salmon parmentier, festive sea pot or fondue savoyarde style.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Planning a wine route in the of Valais? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Cave St-Pierre.
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
