Winery MunozLegado Muñoz Merlot
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Legado Muñoz Merlot from the Winery Munoz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Legado Muñoz Merlot of Winery Munoz in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Legado Muñoz Merlot
Pairings that work perfectly with Legado Muñoz Merlot
Original food and wine pairings with Legado Muñoz Merlot
The Legado Muñoz Merlot of Winery Munoz matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon with tomato, makroud or duck with orange.
Details and technical informations about Winery Munoz's Legado Muñoz 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 Legado Muñoz Merlot from Winery Munoz are 2014, 2013, 2011
Informations about the Winery Munoz
The Winery Munoz is one of of the world's great estates. It offers 38 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.