Cave d'AnchettesMerlot de Venthône
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 Merlot de Venthône from the Cave d'Anchettes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot de Venthône of Cave d'Anchettes in the region of Valais is a powerful.
Food and wine pairings with Merlot de Venthône
Pairings that work perfectly with Merlot de Venthône
Original food and wine pairings with Merlot de Venthône
The Merlot de Venthône of Cave d'Anchettes matches generally quite well with dishes of beef, lamb or veal such as recipes of chickpeas spanish style, lamb tagine with vegetables and preserved lemons or veal roast, country style.
Details and technical informations about Cave d'Anchettes's Merlot de Venthône.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Merlot de Venthône from Cave d'Anchettes are 0
Informations about the Cave d'Anchettes
The Cave d'Anchettes is one of of the world's great estates. It offers 35 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
