Winery PierothMurfatlar Cabernet Sauvignon - Merlot
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
Food and wine pairings with Murfatlar Cabernet Sauvignon - Merlot
Pairings that work perfectly with Murfatlar Cabernet Sauvignon - Merlot
Original food and wine pairings with Murfatlar Cabernet Sauvignon - Merlot
The Murfatlar Cabernet Sauvignon - Merlot of Winery Pieroth matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pot-au-feu, lamb mice confit and melting carrots or quick duck breast with honey.
Details and technical informations about Winery Pieroth's Murfatlar Cabernet Sauvignon - Merlot.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Murfatlar Cabernet Sauvignon - Merlot from Winery Pieroth are 2011, 2010, 2009
Informations about the Winery Pieroth
The Winery Pieroth is one of of the world's great estates. It offers 791 wines for sale in the of Murfatlar to come and discover on site or to buy online.
The wine region of Murfatlar
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
News related to this wine
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
