Winery VouillozDôle Réserve du Patron
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Dôle Réserve du Patron
Pairings that work perfectly with Dôle Réserve du Patron
Original food and wine pairings with Dôle Réserve du Patron
The Dôle Réserve du Patron of Winery Vouilloz matches generally quite well with dishes of beef, veal or pork such as recipes of beef colombo bourguignon style, veal paupiettes with forestry sauce or andouillette and baked potato gratin.
Details and technical informations about Winery Vouilloz's Dôle Réserve du Patron.
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 Dôle Réserve du Patron from Winery Vouilloz are 0
Informations about the Winery Vouilloz
The Winery Vouilloz is one of of the world's great estates. It offers 27 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
