Winery DFJMerlot - Tinta Roriz
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Merlot - Tinta Roriz from the Winery DFJ
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot - Tinta Roriz of Winery DFJ in the region of Lisboa is a powerful with a nice freshness.
Food and wine pairings with Merlot - Tinta Roriz
Pairings that work perfectly with Merlot - Tinta Roriz
Original food and wine pairings with Merlot - Tinta Roriz
The Merlot - Tinta Roriz of Winery DFJ matches generally quite well with dishes of beef, pasta or veal such as recipes of slow-cooked fillet of beef, pistou soup complete or veal cutlets with cream sauce.
Details and technical informations about Winery DFJ's Merlot - Tinta Roriz.
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 - Tinta Roriz from Winery DFJ are 2008, 0
Informations about the Winery DFJ
The Winery DFJ is one of of the world's greatest estates. It offers 10 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
