Marquis Winery (Maruki Winery)La Feuille Trésor Taru Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with La Feuille Trésor Taru Merlot
Pairings that work perfectly with La Feuille Trésor Taru Merlot
Original food and wine pairings with La Feuille Trésor Taru Merlot
The La Feuille Trésor Taru Merlot of Marquis Winery (Maruki Winery) matches generally quite well with dishes of beef or game (deer, venison) such as recipes of fillet of beef in a foie gras and truffle crust or venison stew to be prepared the day before.
Details and technical informations about Marquis Winery (Maruki Winery)'s La Feuille Trésor Taru 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 La Feuille Trésor Taru Merlot from Marquis Winery (Maruki Winery) are 0
Informations about the Marquis Winery (Maruki Winery)
The Marquis Winery (Maruki Winery) is one of of the world's great estates. It offers 36 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
