Winery BenčinaMerlot Vipavska Dolina
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
Food and wine pairings with Merlot Vipavska Dolina
Pairings that work perfectly with Merlot Vipavska Dolina
Original food and wine pairings with Merlot Vipavska Dolina
The Merlot Vipavska Dolina of Winery Benčina matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef and spice stuffed peppers or aiguillette of duck normandy style.
Details and technical informations about Winery Benčina's Merlot Vipavska Dolina.
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 Merlot Vipavska Dolina from Winery Benčina are 0
Informations about the Winery Benčina
The Winery Benčina is one of of the world's greatest estates. It offers 9 wines for sale in the of Primorje to come and discover on site or to buy online.
The wine region of Primorje
The wine region of Primorje of Slovenia. Wineries and vineyards like the Domaine Batič or the Domaine Aci Urbajs produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Primorje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Primorje often reveals types of flavors of tropical, apricot or plum and sometimes also flavors of pepper, black fruits or chocolate.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
