Weingut Gehring (CH)Spätlese
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 Spätlese from the Weingut Gehring (CH)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spätlese of Weingut Gehring (CH) in the region of Westschweiz is a with a nice freshness.
Food and wine pairings with Spätlese
Pairings that work perfectly with Spätlese
Original food and wine pairings with Spätlese
The Spätlese of Weingut Gehring (CH) matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini with port sauce, veal shank with mushrooms or obelix's boar leg in the oven.
Details and technical informations about Weingut Gehring (CH)'s Spätlese.
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 Spätlese from Weingut Gehring (CH) are 0
Informations about the Weingut Gehring (CH)
The Weingut Gehring (CH) is one of of the world's greatest estates. It offers 16 wines for sale in the of Westschweiz to come and discover on site or to buy online.
The wine region of Westschweiz
French-speaking Switzerland, historic heart of the Swiss vineyard (Vaud, Valais, Geneva, Trois-Lacs), steep slopes above Lake Geneva and Rhône terraces, limestone and moraine soils. Chasselas is the emblematic signature white (Fendant in Valais): dry and light, sometimes pétillant, with white flowers, citrus, almond and a honey touch, ageable. Pinot Noir is the fine signature red. Valais specialities (saline Petite Arvine, Humagne, Cornalin).
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
