Winery AldingerGrosse Reserve Merlot Trocken
Red wine
This wine generally goes well with beef and game (deer, venison).
The Grosse Reserve Merlot Trocken of the Winery Aldinger is in the top 80 of wines of Württemberg.
Food and wine pairings with Grosse Reserve Merlot Trocken
Pairings that work perfectly with Grosse Reserve Merlot Trocken
Original food and wine pairings with Grosse Reserve Merlot Trocken
The Grosse Reserve Merlot Trocken of Winery Aldinger matches generally quite well with dishes of beef or game (deer, venison) such as recipes of traditional hungarian goulash or venison leg marinated in white wine and grand marnier.
Details and technical informations about Winery Aldinger's Grosse Reserve Merlot Trocken.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Grosse Reserve Merlot Trocken from Winery Aldinger are 2015, 2013, 2016, 2011
Informations about the Winery Aldinger
The Winery Aldinger is one of of the world's greatest estates. It offers 83 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
