Weingut RiehenLe Grand
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Le Grand of the Weingut Riehen is in the top 20 of wines of Westschweiz.
Taste structure of the Le Grand from the Weingut Riehen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Grand of Weingut Riehen in the region of Westschweiz is a with a nice freshness.
Food and wine pairings with Le Grand
Pairings that work perfectly with Le Grand
Original food and wine pairings with Le Grand
The Le Grand of Weingut Riehen matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sautéed pork with pineapple, veal paupiettes with onions and tomatoes or roast duck in the oven.
Details and technical informations about Weingut Riehen's Le Grand.
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.
Informations about the Weingut Riehen
The Weingut Riehen is one of of the world's greatest estates. It offers 6 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
