{"id":4398,"date":"2025-01-06T08:00:15","date_gmt":"2025-01-06T07:00:15","guid":{"rendered":"https:\/\/www.mathier.com\/?p=4398"},"modified":"2026-02-20T14:25:33","modified_gmt":"2026-02-20T13:25:33","slug":"dole","status":"publish","type":"post","link":"https:\/\/www.mathier.com\/en\/blog\/dole\/","title":{"rendered":"Valais D\u00f4le (wine)"},"content":{"rendered":"\n

There is no grape variety called D\u00f4le. The Geneva botanist Augustin Pyramus de Candolle gave the name “D\u00f4le” to the Gamay grape variety<\/a> from the French town of Dole (Jura department) in the early 19th century. The first vines arrived in Valais in 1850. The name “D\u00f4le”, originally associated with the Gamay grape variety, later came to refer more to Pinot Noir (also known as Pinot Noir), before the name finally came to refer to the Valais fusion of the two grape varieties. <\/p>\n\n

\"Dôle<\/figure>\n\n

D\u00f4le red wine – the Salgesch wine from hell<\/h2>\n\n

Anyone who loves wine knows the Valais D\u00f4le. It is a wine that no restaurant or shop shelf should be without. As an AOC Valais wine, it is only harvested and vinified in Valais. The D\u00f4le grew up in Salgesch – now it is experiencing a rebirth. <\/p>\n\n

D\u00f4le – the most famous red wine in Switzerland<\/h2>\n\n

The term “D\u00f4le” is therefore the reserved name for what is probably Switzerland’s best-known red wine<\/a>. D\u00f4le is a red assemblage (blend or combination of different red wine varieties or sites or vintages) – until 2021, a ratio of at least 85 percent Pinot Noir and Gamay grape varieties was prescribed for the D\u00f4le AOC Valais. <\/p>\n\n

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D\u00f4le – with a new recipe since April 2021<\/h2>\n\n

At the request of the Valais Wine Association, the Valais State Council changed the recipe in April 2021. It accepted the industry association’s request to reduce the proportion of Pinot Noir and Gamay to 51%. However, the proportion of Pinot Noir must continue to predominate in this unique blend. This gives winemakers more freedom in blending. <\/p>\n\n

At the same time, it promotes other red grape varieties (Syrah, Humagne rouge and Cornalin). Another reason for the new recipe is the changing tastes of the younger public. From the 2021 vintage onwards, the new regulation gives wine producers the choice of retaining the previous recipe or adapting it to the new criteria. <\/p>\n\n

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D\u00f4le – under strict supervision<\/h2>\n\n

Valais law stipulates a minimum must weight of 83\u00b0 Oechsle and yield limits of 0.8 kg per m2 or 0.86 liters per m\u00b2 for the D\u00f4le or Pinot noir AOC du Valais, and 91.9 \u00b0Oechsle and 0.8 kg per m2 or 0.64 liters per square meter for the D\u00f4le or Pinot noir Grand Cru or GC du Valais. All D\u00f4le Grand Cru grape varieties meet the requirements for Valais red wines<\/a> in the Grand Cru<\/a> category. <\/p>\n\n

\"Close-up<\/figure>\n\n

D\u00f4le – the Salgesch hell does it<\/h2>\n\n

The legend tells the story of knights who once visited the Knights of St. John in Salgesch. They were offered wine from their own vines. It was so good that some of them were too thirsty. When the gentlemen wanted to leave again, they no longer knew what was in front and behind the horse. Astonished, they asked: “What kind of wine have you given us, it’s a real wine from hell.” This is where the wine from hell got its name. <\/p>\n\n

D\u00f4le – the Pinot Noir blood of hell from Adrian and Diego Mathier<\/h2>\n\n

The sun-drenched vineyard in the municipality of Salgesch, from which our D\u00f4le “Sang de l’enfer”<\/a> originates, is registered in the land register as “H\u00f6lle” – one of the very best vineyards in the wine village of Salgesch. The calcareous and magnesium-rich soils form the ideal basis for cultivating Pinot Noir. <\/p>\n\n

Lower yields as well as an average sugar content of 81\u00b0 Oechsle are prerequisites for the D\u00f4le de Salquenen. The prolonged fermentation undergoes optimal temperature control and a 6-month tank treatment. <\/p>\n\n

The flavor profile of D\u00f4le AOC Valais<\/h2>\n\n

The Pinot Noir grape variety<\/a> gives the “Sang de l’enfer” the necessary breed, noblesse and its inimitable bouquet, while the Gamay grape variety is responsible for the fruitiness and structure of this elegant red wine.<\/p>\n\n

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Enjoyment and storage<\/h2>\n\n

The D\u00f4le impresses with the combination of flavors from the two grape varieties in combination with different dishes and is suitable for a wide variety of occasions. It is an excellent accompaniment to white meat dishes such as poultry. <\/p>\n\n

Due to its tenderness and freshness, it is also a discovery for many in combination with veal and pork. It is also excellent with cold cuts, specialties from the Valais such as mountain cheeses and dried meat specialties, and masters dishes such as pasta in sauce or hearty brewery dishes just as well. <\/p>\n\n

Like all other wines, it should be stored at a constantly cool temperature of 10 to 15\u00b0 Celsius. We recommend storing it in a dark place to prevent premature ageing of the D\u00f4le due to light. <\/p>\n\n

\"Hand<\/figure>\n\n
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Interesting facts about the Valais D\u00f4le<\/h3>\n\n

Is D\u00f4le a grape variety?<\/h4>\n\n

No, D\u00f4le is not a grape variety in its own right. As with the white wine Johannisberg, it is just a wine name. D\u00f4le is a cuv\u00e9e made from the red wine varieties Gamay and Pinot Noir. <\/p>\n\n

Is D\u00f4le blanche white wine?<\/h4>\n\n

No, the D\u00f4le Blanche is a typical Valais ros\u00e9 wine<\/a> made from the same grape varieties as the D\u00f4le. Unlike a red wine, however, it is pressed immediately, i.e. the maceration time<\/a> is very short. For this reason, this wine only has a hint of ros\u00e9 coloration. <\/p>\n\n

What kind of wine is D\u00f4le?<\/h4>\n\n

D\u00f4le is a fruity and noble red wine at the same time. It owes its racy, noble character and distinctive bouquet to the Pinot Noir grape<\/a>. And the Gamay grape refines the blend on the palate with its typical notes of fruity aromas and inimitable robustness. <\/p>\n\n

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The first vines arrived in Valais in 1850. The name “D\u00f4le” was originally associated with the Gamay grape variety. <\/p>\n","protected":false},"author":3,"featured_media":253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[72],"class_list":["post-4398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-magazine","tag-grapes"],"_links":{"self":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts\/4398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/comments?post=4398"}],"version-history":[{"count":9,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts\/4398\/revisions"}],"predecessor-version":[{"id":19053,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/posts\/4398\/revisions\/19053"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media\/253"}],"wp:attachment":[{"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/media?parent=4398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/categories?post=4398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mathier.com\/en\/wp-json\/wp\/v2\/tags?post=4398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}