Château DianaMerlot
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Merlot from the Château Diana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Château Diana in the region of California is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Merlot of Château Diana in the region of California often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Château Diana matches generally quite well with dishes of beef, lamb or veal such as recipes of beef luc lake, braised lamb with peppers or veal chop with rosemary.
Details and technical informations about Château Diana's Merlot.
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 Merlot from Château Diana are 2008, 1981, 0
Informations about the Château Diana
The Château Diana is one of of the world's great estates. It offers 21 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
