Winery MillbrookProprietor's Special Reserve Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
Food and wine pairings with Proprietor's Special Reserve Merlot
Pairings that work perfectly with Proprietor's Special Reserve Merlot
Original food and wine pairings with Proprietor's Special Reserve Merlot
The Proprietor's Special Reserve Merlot of Winery Millbrook matches generally quite well with dishes of beef or game (deer, venison) such as recipes of savoyard matafans or rabbit with cider and mushrooms.
Details and technical informations about Winery Millbrook's Proprietor's Special Reserve 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 Proprietor's Special Reserve Merlot from Winery Millbrook are 0
Informations about the Winery Millbrook
The Winery Millbrook is one of of the world's great estates. It offers 32 wines for sale in the of New York to come and discover on site or to buy online.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
