Cooper's Hawk WineryBarbera - Merlot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Barbera - Merlot from the Cooper's Hawk Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera - Merlot of Cooper's Hawk Winery in the region of Illinois is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Barbera - Merlot of Cooper's Hawk Winery in the region of Illinois often reveals types of flavors of non oak, oak.
Food and wine pairings with Barbera - Merlot
Pairings that work perfectly with Barbera - Merlot
Original food and wine pairings with Barbera - Merlot
The Barbera - Merlot of Cooper's Hawk Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of beef and spice stuffed peppers, roast lamb with thyme or roast veal in the oven.
Details and technical informations about Cooper's Hawk Winery's Barbera - Merlot.
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 Barbera - Merlot from Cooper's Hawk Winery are 2014, 2016, 0
Informations about the Cooper's Hawk Winery
The Cooper's Hawk Winery is one of of the world's great estates. It offers 95 wines for sale in the of Illinois to come and discover on site or to buy online.
The wine region of Illinois
Midwestern US wine state, humid continental climate requiring robust hybrid varieties. Signature Chambourcin in red: fruity and accessible with signature black cherry, raspberry, plum, fresh herbs and a peppery touch, supple tannins and lively acidity — the local standard. Dense, deeply coloured Norton (blackberry, coffee), fruity Frontenac, spicy Foch. Whites: ample Chardonel, honeyed sweet Vidal Blanc, aromatic Vignoles, opulent Traminette, lively Seyval Blanc.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
