Winery GialdiTerre Alte Bianco di Merlot
White wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Terre Alte Bianco di Merlot of Winery Gialdi in the region of Ticino often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Terre Alte Bianco di Merlot
Pairings that work perfectly with Terre Alte Bianco di Merlot
Original food and wine pairings with Terre Alte Bianco di Merlot
The Terre Alte Bianco di Merlot of Winery Gialdi matches generally quite well with dishes of beef or game (deer, venison) such as recipes of tata simone's dumplings or festive chinese fondue.
Details and technical informations about Winery Gialdi's Terre Alte Bianco di 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 Terre Alte Bianco di Merlot from Winery Gialdi are 2019, 2018, 2015, 2017 and 2016.
Informations about the Winery Gialdi
The Winery Gialdi is one of of the world's greatest estates. It offers 37 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Italian Switzerland, stronghold of Helvetic Merlot (~80% of plantings). Fleshy, refined reds with signature notes of ripe plum, black cherry, dark chocolate, leather and spices, round tannins and a velvety palate — often compared to the best Pomerol. Some cuvées vinified as Bianco di Merlot: original, ample whites (peach, citrus). Also native Bondola and Bordeaux blends.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
