Winery Sichel1883
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the 1883 from the Winery Sichel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1883 of Winery Sichel in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with 1883
Pairings that work perfectly with 1883
Original food and wine pairings with 1883
The 1883 of Winery Sichel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sloth pork loin, vital tone / vitello tonnato (italy) or aiguillette of duck with honey.
Details and technical informations about Winery Sichel's 1883.
Discover the grape variety: Merlot
Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.
Last vintages of this wine
The best vintages of 1883 from Winery Sichel are 2018
Informations about the Winery Sichel
The Winery Sichel is one of of the world's great estates. It offers 118 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
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.
