Winery Dry MillVirginia Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Virginia Merlot of Winery Dry Mill in the region of Virginia often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Virginia Merlot
Pairings that work perfectly with Virginia Merlot
Original food and wine pairings with Virginia Merlot
The Virginia Merlot of Winery Dry Mill matches generally quite well with dishes of beef or game (deer, venison) such as recipes of shepherd's pie (potatoes, beef, carrots, bacon) or aiguillette of duck with honey.
Details and technical informations about Winery Dry Mill's Virginia 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 Virginia Merlot from Winery Dry Mill are 0, 2014
Informations about the Winery Dry Mill
The Winery Dry Mill is one of of the world's greatest estates. It offers 11 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
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.
