Winery HaukssonMerlot
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 Merlot from the Winery Hauksson
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Hauksson in the region of Aargau is a powerful.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Hauksson matches generally quite well with dishes of beef, lamb or veal such as recipes of couscous without couscous maker, oriental lamb skewers or veal shank with mushrooms.
Details and technical informations about Winery Hauksson's 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 Merlot from Winery Hauksson are 2015, 0
Informations about the Winery Hauksson
The Winery Hauksson is one of of the world's great estates. It offers 19 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
