![Winery Carlo e Luca Frasa - Merlot Ticino Winery Carlo e Luca Frasa - Merlot Ticino](https://www.winedexer.com/image/wine/carlo-e-luca-frasa_merlot-ticino_500.webp)
Winery Carlo e Luca FrasaMerlot Ticino
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Merlot Ticino from the Winery Carlo e Luca Frasa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot Ticino of Winery Carlo e Luca Frasa in the region of Ticino is a powerful.
Food and wine pairings with Merlot Ticino
Pairings that work perfectly with Merlot Ticino
Original food and wine pairings with Merlot Ticino
The Merlot Ticino of Winery Carlo e Luca Frasa matches generally quite well with dishes of beef, lamb or veal such as recipes of simple baked roast beef, thomas's shoulder of lamb or roast veal with chanterelles and cream.
Details and technical informations about Winery Carlo e Luca Frasa's Merlot Ticino.
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 Carlo e Luca Frasa
The Winery Carlo e Luca Frasa is one of of the world's greatest estates. It offers 7 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Ticino is a relatively small wine region in the alpine South of Switzerland, prized for its Merlot, and located along its border with Italy. The wine region's borders follow those of the canton of Ticino, a primarily Italian-speaking enclave in the landlocked multilingual country (the canton is called "Tessin" by the French and German speakers). Vineyard">Vineyards in region cover just over 1,100 hectares (2,700 acres) and are centred around the rivers and large, alpine lakes of the canton. The latter are a major tourist attraction - much like the lake of Como, just 5km (3 miles) from Ticino's southernmost tip - and they all share water with Italy.
News related to this wine
The Rully 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 Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
The Rully appellation seen by Felix Debavelaere
Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgo ...
What style should one expect from a good Chablis by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In 80-second clip, Debra MEIBURG answers the question of an Internet user : what style should one expect from a good Chablis ? #Chablis #PureChablis ...
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.