Winery Campos de SolanaTri Varietal Reserva Merlot - Syrah
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Tri Varietal Reserva Merlot - Syrah
Pairings that work perfectly with Tri Varietal Reserva Merlot - Syrah
Original food and wine pairings with Tri Varietal Reserva Merlot - Syrah
The Tri Varietal Reserva Merlot - Syrah of Winery Campos de Solana matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork shoulder with mustard, moroccan style leg of lamb or rabbit stew the old fashioned way.
Details and technical informations about Winery Campos de Solana's Tri Varietal Reserva Merlot - Syrah.
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.
Informations about the Winery Campos de Solana
The Winery Campos de Solana is one of of the world's great estates. It offers 27 wines for sale in the of Tarija to come and discover on site or to buy online.
The wine region of Tarija
The wine region of Tarija of Bolivia. Wineries and vineyards like the Domaine Campos de Solana or the Domaine Aranjuez produce mainly wines red, white and pink. The most planted grape varieties in the region of Tarija are Cabernet-Sauvignon, Tannat and Merlot, they are then used in wines in blends or as a single variety. On the nose of Tarija often reveals types of flavors of oak, blackberry or pepper and sometimes also flavors of black fruits, cheese or cedar.
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.
