Château ValticeGastro Collection Merlot Pozdní Sběr
Sweet wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Gastro Collection Merlot Pozdní Sběr
Pairings that work perfectly with Gastro Collection Merlot Pozdní Sběr
Original food and wine pairings with Gastro Collection Merlot Pozdní Sběr
The Gastro Collection Merlot Pozdní Sběr of Château Valtice matches generally quite well with dishes of beef or game (deer, venison) such as recipes of monkfish armorican style or duck legs with green olives.
Details and technical informations about Château Valtice's Gastro Collection Merlot Pozdní Sběr.
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 Gastro Collection Merlot Pozdní Sběr from Château Valtice are 2016, 0
Informations about the Château Valtice
The Château Valtice is one of of the world's great estates. It offers 80 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
