Robert Gilliard Dole des Monts 2012
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He was succeeded in 1918 by his son, Robert Gilliard, who enlarged the Estates, adding numerous properties situated at the heart of the vine-growing area on the slopes above Sion. He enlarged as well the cellars he had inherited and soon distinguished himself through his style of vinification "à la vaudoise". He built a great reputation for the "Fendant les Murettes", still unanimously appreciated by connoisseurs to this day.
Under the direction of François Gilliard, who took over in 1953, the firm expanded further acquiring vines at la Cotzette and building new cellars at Platta. Specialities of Valais (Petite Arvine, Amigne, Muscat, Ermitage, Malvoisie) contributed to the national and international renown of Gilliard's range.
In the firm's centenary year of 1985 with no heir apparent to continue the line, the Gilliard family appointed Willy Becker, related by marriage to the founding family, to continue the work undertaken by the three generations of the family. He his now assisted by his son, Claude, who represents the fifth generation.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Enhancing quality and diversity of wine grapes in recent years after the Swiss government lifted import controls on wine, Switzerland is beginning to gain some ground aside its European neighbors. While its main variety is the white Chasselas, more than half of Switzerland’s wine production is red. The country has 15,000 ha of vineyards mainly in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud.