Winery GellavillaKékfrankos - Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Kékfrankos - Merlot
Pairings that work perfectly with Kékfrankos - Merlot
Original food and wine pairings with Kékfrankos - Merlot
The Kékfrankos - Merlot of Winery Gellavilla matches generally quite well with dishes of beef or game (deer, venison) such as recipes of spanish stew (cocido) or roast pork confit.
Details and technical informations about Winery Gellavilla's Kékfrankos - 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.
Last vintages of this wine
The best vintages of Kékfrankos - Merlot from Winery Gellavilla are 2014, 2016, 0, 2017 and 2015.
Informations about the Winery Gellavilla
The Winery Gellavilla is one of of the world's greatest estates. It offers 11 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
