Winery MimiMerlot Demidulce Roşu
Sweet wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Merlot Demidulce Roşu
Pairings that work perfectly with Merlot Demidulce Roşu
Original food and wine pairings with Merlot Demidulce Roşu
The Merlot Demidulce Roşu of Winery Mimi matches generally quite well with dishes of beef or game (deer, venison) such as recipes of lamb skewers or duck sleeves in cider.
Details and technical informations about Winery Mimi's Merlot Demidulce Roşu.
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 Merlot Demidulce Roşu from Winery Mimi are 0
Informations about the Winery Mimi
The Winery Mimi is one of of the world's great estates. It offers 44 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
