Winery VaronierAppassito
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 Appassito from the Winery Varonier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Appassito of Winery Varonier in the region of Valais is a with a nice freshness.
Food and wine pairings with Appassito
Pairings that work perfectly with Appassito
Original food and wine pairings with Appassito
The Appassito of Winery Varonier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braised beef with guinness, bocconcini (veal rolls with ham and comté) or vermicelli sautéed with peking duck.
Details and technical informations about Winery Varonier's Appassito.
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 Appassito from Winery Varonier are 2015, 2013, 0
Informations about the Winery Varonier
The Winery Varonier is one of of the world's greatest estates. It offers 37 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: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
