Winery Hanging VineParcel 3 Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Parcel 3 Merlot from the Winery Hanging Vine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Parcel 3 Merlot of Winery Hanging Vine in the region of California is a powerful.
Food and wine pairings with Parcel 3 Merlot
Pairings that work perfectly with Parcel 3 Merlot
Original food and wine pairings with Parcel 3 Merlot
The Parcel 3 Merlot of Winery Hanging Vine matches generally quite well with dishes of beef, lamb or veal such as recipes of beef luc lake, chakchouka or sauté of veal with corsican style.
Details and technical informations about Winery Hanging Vine's Parcel 3 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 Parcel 3 Merlot from Winery Hanging Vine are 0
Informations about the Winery Hanging Vine
The Winery Hanging Vine is one of of the world's greatest estates. It offers 10 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
