Winery Antonio DiasMerlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Merlot from the Winery Antonio Dias
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Antonio Dias in the region of Rio Grande do Sul is a powerful.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Antonio Dias matches generally quite well with dishes of beef, lamb or veal such as recipes of venison stew with red wine, mouse of lamb with honey and thyme or veal escalope with marsala.
Details and technical informations about Winery Antonio Dias's 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.
Last vintages of this wine
The best vintages of Merlot from Winery Antonio Dias are 2012, 2011, 0, 2010 and 2008.
Informations about the Winery Antonio Dias
The Winery Antonio Dias is one of of the world's greatest estates. It offers 8 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Brazil's winemaking heart (~80% of production), Italian tradition. Recognised specialty: traditional-method sparkling wines (espumantes), fresh and fruity, based on Chardonnay and Pinot Noir, among South America's finest. Accessible reds: supple, fruity Merlot (plum, cherry), fleshy Cabernet Sauvignon, dense, tannic Tannat. Round Chardonnay, light Riesling Italico, sweet, floral Moscato whites.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
