Winery La Wines - Lucien Arkas BağlarıSmyrna Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
The Smyrna Merlot of the Winery La Wines - Lucien Arkas Bağları is in the top 80 of wines of Central Anatolia.
Food and wine pairings with Smyrna Merlot
Pairings that work perfectly with Smyrna Merlot
Original food and wine pairings with Smyrna Merlot
The Smyrna Merlot of Winery La Wines - Lucien Arkas Bağları matches generally quite well with dishes of beef or game (deer, venison) such as recipes of kig ar farz breton or my mother's rabbit.
Details and technical informations about Winery La Wines - Lucien Arkas Bağları's Smyrna 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 Smyrna Merlot from Winery La Wines - Lucien Arkas Bağları are 2020, 2019, 0
Informations about the Winery La Wines - Lucien Arkas Bağları
The Winery La Wines - Lucien Arkas Bağları is one of of the world's great estates. It offers 43 wines for sale in the of Central Anatolia to come and discover on site or to buy online.
The wine region of Central Anatolia
Anatolia is the large peninsula which is the westernmost section of the Asian continent. It makes up most of the Asian Part of the modern country of Turkey. Its eastern and southeastern areas are thought to be among the first regions in the world to produce wine. Wine subregions of Anatolia Mid-southern Anatolia (around 12 percent of national production) consists of the provinces Kayseri, Kirsehir, Aksarayi and Nigde.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
