
Winery Hermann J. WiemerMerlot
This wine generally goes well with beef and game (deer, venison).

Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Hermann J. Wiemer matches generally quite well with dishes of beef or game (deer, venison) such as recipes of roasted fillet of beef with parsley or rabbit with mustard in foil.
Details and technical informations about Winery Hermann J. Wiemer's 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 Merlot from Winery Hermann J. Wiemer are 0, 2007
Informations about the Winery Hermann J. Wiemer
The Winery Hermann J. Wiemer is one of of the world's great estates. It offers 44 wines for sale in the of Seneca Lake to come and discover on site or to buy online.
The wine region of Seneca Lake
Cool-climate sub-AVA of the Finger Lakes (NY, 2003) around the largest eponymous glacial lake (180 m deep): signature Riesling as white king — vibrant and aromatic with signature notes of citrus, green apple, white flowers, peach and pronounced schist minerality, signature chiseled acidity and range from dry to dessert. Cabernet Franc, Chardonnay, Pinot Noir and hybrids complement. AVA, moderating lake effect, extended season, schist soils.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.














