Winery MôrejMôrej
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Môrej from the Winery Môrej
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Môrej of Winery Môrej in the region of Piedmont is a powerful.
Food and wine pairings with Môrej
Pairings that work perfectly with Môrej
Original food and wine pairings with Môrej
The Môrej of Winery Môrej matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef coarse salt, bean soup and spaghetti (traditional andalusian dish) or lamb tagine with vegetables and preserved lemons.
Details and technical informations about Winery Môrej's Môrej.
Discover the grape variety: Freisa
Most certainly from the Italian Piedmont. It is also found in Argentina. We have noted that this variety has a great resemblance with the nebbiolo, also from the Italian Piedmont. According to genetic analyses published in Switzerland, Freisa is a descendant of Viognier and a half-sister of Rèze.
Last vintages of this wine
The best vintages of Môrej from Winery Môrej are 2015, 2011, 2014, 0 and 2017.
Informations about the Winery Môrej
The Winery Môrej is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
