Winery Arnaldo-CapraiBelcompare Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Belcompare Merlot from the Winery Arnaldo-Caprai
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Belcompare Merlot of Winery Arnaldo-Caprai in the region of Umbria is a powerful.
Food and wine pairings with Belcompare Merlot
Pairings that work perfectly with Belcompare Merlot
Original food and wine pairings with Belcompare Merlot
The Belcompare Merlot of Winery Arnaldo-Caprai matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with pepper, pasta gratin with courgettes and ham or potjevlesch (northern france).
Details and technical informations about Winery Arnaldo-Caprai's Belcompare Merlot.
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 Belcompare Merlot from Winery Arnaldo-Caprai are 2015, 0
Informations about the Winery Arnaldo-Caprai
The Winery Arnaldo-Caprai is one of of the world's great estates. It offers 45 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
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.
