Winery Alma CersiusAfter Be For Merlot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the After Be For Merlot from the Winery Alma Cersius
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the After Be For Merlot of Winery Alma Cersius in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with After Be For Merlot
Pairings that work perfectly with After Be For Merlot
Original food and wine pairings with After Be For Merlot
The After Be For Merlot of Winery Alma Cersius matches generally quite well with dishes of beef, pasta or veal such as recipes of puchero, pasta with sausage or chicken with rice for cookeo robot.
Details and technical informations about Winery Alma Cersius's After Be For Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Informations about the Winery Alma Cersius
The Winery Alma Cersius is one of of the world's great estates. It offers 147 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
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.
