Winery BaerStar Merlot
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 Star Merlot from the Winery Baer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Star Merlot of Winery Baer in the region of Washington is a powerful.
Wine flavors and olphactive analysis
On the nose the Star Merlot of Winery Baer in the region of Washington often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Star Merlot
Pairings that work perfectly with Star Merlot
Original food and wine pairings with Star Merlot
The Star Merlot of Winery Baer matches generally quite well with dishes of beef, lamb or veal such as recipes of sauté of lamb with curry, lamb with vermicelli or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Baer's Star 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 Star Merlot from Winery Baer are 2015, 2014
Informations about the Winery Baer
The Winery Baer is one of of the world's greatest estates. It offers 11 wines for sale in the of Columbia Valley to come and discover on site or to buy online.
The wine region of Columbia Valley
The wine region of Columbia Valley is located in the region of Washington of United States. We currently count 841 estates and châteaux in the of Columbia Valley, producing 3147 different wines in conventional, organic and biodynamic agriculture. The wines of Columbia Valley go well with generally quite well with dishes .
The wine region of Washington
Washington State is located in the Pacific Northwest of the United States, immediately north of Oregon. Although the history of the wine industry is relatively Short, Washington's 900-plus wineries and 350-plus independent winemakers, with more than 50,000 acres of vineyards, now produce more wine than any other state except California. Almost all wine production is in the hot, desert-like eastern Part of Washington, although there is some Grape growing and an AVA (Puget Sound) in the cooler, wetter west. White Chardonnay and Riesling grapes, and red Merlot, Cabernet Sauvignon and Syrah grapes are the main varieties grown in Washington, but the region produces quality wines from nearly 70 different grape varieties.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
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The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
