Winery Mountain SpiritColorado Merlot/Rasperry
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Colorado Merlot/Rasperry
Pairings that work perfectly with Colorado Merlot/Rasperry
Original food and wine pairings with Colorado Merlot/Rasperry
The Colorado Merlot/Rasperry of Winery Mountain Spirit matches generally quite well with dishes of beef or game (deer, venison) such as recipes of traditional flemish carbonades or duck stew.
Details and technical informations about Winery Mountain Spirit's Colorado Merlot/Rasperry.
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 Colorado Merlot/Rasperry from Winery Mountain Spirit are 0
Informations about the Winery Mountain Spirit
The Winery Mountain Spirit is one of of the world's greatest estates. It offers 9 wines for sale in the of Colorado to come and discover on site or to buy online.
The wine region of Colorado
Colorado is a state in the western United States, bordered by NewMexico to the South and Wyoming to the North. Colorado's vineyards are among the highest in the world, reaching altitudes of 2135 m in the Rocky Mountains. They rival even the famous Andean vineyards of Argentina. Grapes grown at this altitude produce wine with vibrant, intense colors and aromas created by the intense sunlight and cool nights.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
