Winery VinigmaJeninser
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
The Jeninser of the Winery Vinigma is in the top 20 of wines of Graubünden.
Food and wine pairings with Jeninser
Pairings that work perfectly with Jeninser
Original food and wine pairings with Jeninser
The Jeninser of Winery Vinigma matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of gizzards in sauce, chicken drumstick with bacon or rabbit with mushrooms.
Details and technical informations about Winery Vinigma's Jeninser.
Discover the grape variety: Gamaret
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Last vintages of this wine
The best vintages of Jeninser from Winery Vinigma are 2016, 2013, 0, 2015
Informations about the Winery Vinigma
The Winery Vinigma is one of of the world's greatest estates. It offers 14 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
