Winery BostavanDacian Treasure Merlot Dry Red
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Dacian Treasure Merlot Dry Red
Pairings that work perfectly with Dacian Treasure Merlot Dry Red
Original food and wine pairings with Dacian Treasure Merlot Dry Red
The Dacian Treasure Merlot Dry Red of Winery Bostavan matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef mironton or potjevleesch.
Details and technical informations about Winery Bostavan's Dacian Treasure Merlot Dry Red.
Discover the grape variety: Merlot
Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.
Informations about the Winery Bostavan
The Winery Bostavan is one of wineries to follow in Etulia.. It offers 96 wines for sale in the of Etulia to come and discover on site or to buy online.
The wine region of Etulia
Moldovan microzone in the far south of the country in Gagauzia near Vulcanești, tertiary red soils (terra rossa) rich in trace elements, climate tempered by the Danube and the Black Sea, millennial tradition. Signature Cabernet Sauvignon red: round and full-bodied with blackcurrant, blackberry, cedar, tobacco and a spiced earthy note, firm tannins — half the output alongside supple Merlot. Dense Saperavi and spicy Fetească Neagră as complement. Sauvignon Blanc and Chardonnay as whites.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
