Cave des RempartsMuscat Vieille Vigne
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Muscat Vieille Vigne
Pairings that work perfectly with Muscat Vieille Vigne
Original food and wine pairings with Muscat Vieille Vigne
The Muscat Vieille Vigne of Cave des Remparts matches generally quite well with dishes of spicy food or sweet desserts such as recipes of coconut curry cauliflower in the cookeo or real chocolate cake.
Details and technical informations about Cave des Remparts's Muscat Vieille Vigne.
Discover the grape variety: Oberlin
Oberlin noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find the Oberlin noir cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Muscat Vieille Vigne from Cave des Remparts are 0
Informations about the Cave des Remparts
The Cave des Remparts is one of of the world's greatest estates. It offers 14 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
