Winery VaroneValroc Pinot Noir
Red wine
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 Valroc Pinot Noir from the Winery Varone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valroc Pinot Noir of Winery Varone in the region of Valais is a with a nice freshness.
Food and wine pairings with Valroc Pinot Noir
Pairings that work perfectly with Valroc Pinot Noir
Original food and wine pairings with Valroc Pinot Noir
The Valroc Pinot Noir of Winery Varone matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of ramen burger, moroccan veal tagine from hanane or rabbit and mushroom gibelotte.
Details and technical informations about Winery Varone's Valroc Pinot Noir.
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 Valroc Pinot Noir from Winery Varone are 0
Informations about the Winery Varone
The Winery Varone is one of of the world's great estates. It offers 52 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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
