Winery DowntownMeritage Reserva
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 beef, game (deer, venison) or lamb.
Taste structure of the Meritage Reserva from the Winery Downtown
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Meritage Reserva of Winery Downtown in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Meritage Reserva
Pairings that work perfectly with Meritage Reserva
Original food and wine pairings with Meritage Reserva
The Meritage Reserva of Winery Downtown matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roasted fillet of beef with parsley, royal couscous (lamb, chicken, merguez) or duck baeckeoffe with christmas spices and dried fruits.
Details and technical informations about Winery Downtown's Meritage Reserva.
Discover the grape variety: Chinuri
Native to Georgia, it has been known for a long time, especially in the Kartli(e) region in the central part of the country, where it is still grown. It has long been appreciated as a table grape. Chinuri can also be found in Germany, Azerbaijan, Russia, Bulgaria, Slovenia, Romania, sometimes in China, and in France, where it is virtually unknown.
Informations about the Winery Downtown
The Winery Downtown is one of of the world's greatest estates. It offers 9 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
