Winery Deželno Vino Vinorodna DeželaPrimorska Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Primorska Merlot
Pairings that work perfectly with Primorska Merlot
Original food and wine pairings with Primorska Merlot
The Primorska Merlot of Winery Deželno Vino Vinorodna Dežela matches generally quite well with dishes of beef or game (deer, venison) such as recipes of pasticcio (greece) or medallions of monkfish with citrus fruits.
Details and technical informations about Winery Deželno Vino Vinorodna Dežela's Primorska 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 Primorska Merlot from Winery Deželno Vino Vinorodna Dežela are 0
Informations about the Winery Deželno Vino Vinorodna Dežela
The Winery Deželno Vino Vinorodna Dežela is one of of the world's greatest estates. It offers 6 wines for sale in the of Primorje to come and discover on site or to buy online.
The wine region of Primorje
The wine region of Primorje of Slovenia. Wineries and vineyards like the Domaine Batič or the Domaine Aci Urbajs produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Primorje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Primorje often reveals types of flavors of tropical, apricot or plum and sometimes also flavors of pepper, black fruits or chocolate.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
