Bodega Don RosendoSemi Sweet Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Semi Sweet Merlot from the Bodega Don Rosendo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Semi Sweet Merlot of Bodega Don Rosendo in the region of Mendoza is a powerful.
Food and wine pairings with Semi Sweet Merlot
Pairings that work perfectly with Semi Sweet Merlot
Original food and wine pairings with Semi Sweet Merlot
The Semi Sweet Merlot of Bodega Don Rosendo matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti squash bolognese style, lamb stew with melting peppers or veal meatballs with curry.
Details and technical informations about Bodega Don Rosendo's Semi Sweet 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.
Informations about the Bodega Don Rosendo
The Bodega Don Rosendo is one of of the world's great estates. It offers 21 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
