Bodega CauzónCaramerlot
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 Caramerlot from the Bodega Cauzón
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Caramerlot of Bodega Cauzón in the region of Andalousie is a powerful.
Food and wine pairings with Caramerlot
Pairings that work perfectly with Caramerlot
Original food and wine pairings with Caramerlot
The Caramerlot of Bodega Cauzón matches generally quite well with dishes of beef, lamb or veal such as recipes of beef coarse salt, leg of lamb in butterfly (barbecue) or osso buco with mushrooms.
Details and technical informations about Bodega Cauzón's Caramerlot.
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 Caramerlot from Bodega Cauzón are 0
Informations about the Bodega Cauzón
The Bodega Cauzón is one of of the world's greatest estates. It offers 13 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
