Winery MontaluceMerlot
Red wine
This wine generally goes well with beef and game (deer, venison).
The Merlot of the Winery Montaluce is in the top 30 of wines of Georgia.
Wine flavors and olphactive analysis
On the nose the Merlot of Winery Montaluce in the region of Georgia often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Montaluce matches generally quite well with dishes of beef or game (deer, venison) such as recipes of marinated shrimp skewers with garlic or duck parmentier.
Details and technical informations about Winery Montaluce's 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 Merlot from Winery Montaluce are 2015, 0
Informations about the Winery Montaluce
The Winery Montaluce is one of of the world's greatest estates. It offers 29 wines for sale in the of Georgia to come and discover on site or to buy online.
The wine region of Georgia
Georgia is a state in the Southeastern United States, bordered by Alabama to the west and Florida to the south. Georgia was once one of the largest wine producing states in the country. However, the early arrival (1905) of Prohibition here killed the Georgia wine industry until the 1980s. Today, Georgia is one of the largest wine producing states in the southeastern United States.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
