Winery Ma'AdraSingle Vineyard Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Single Vineyard Merlot of Winery Ma'Adra in the region of Aegean often reveals types of flavors of non oak, red fruit or black fruit.
Food and wine pairings with Single Vineyard Merlot
Pairings that work perfectly with Single Vineyard Merlot
Original food and wine pairings with Single Vineyard Merlot
The Single Vineyard Merlot of Winery Ma'Adra matches generally quite well with dishes of beef or game (deer, venison) such as recipes of lamb skewers or duck breast with balsamic vinegar.
Details and technical informations about Winery Ma'Adra's Single Vineyard 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 Single Vineyard Merlot from Winery Ma'Adra are 2018, 0, 2019
Informations about the Winery Ma'Adra
The Winery Ma'Adra is one of of the world's greatest estates. It offers 13 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
