Winery Les Trois TerresMéganoir
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Méganoir
Pairings that work perfectly with Méganoir
Original food and wine pairings with Méganoir
The Méganoir of Winery Les Trois Terres matches generally quite well with dishes of beef or game (deer, venison) such as recipes of chickpeas spanish style or roast doe in the oven.
Details and technical informations about Winery Les Trois Terres's Méganoir.
Discover the grape variety: Gamaret
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Méganoir from Winery Les Trois Terres are 0
Informations about the Winery Les Trois Terres
The Winery Les Trois Terres is one of of the world's greatest estates. It offers 22 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
