Winery Nk'Mip Cellars (Inkameep)Mer'r'iym Meritage Red
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Mer'r'iym Meritage Red of the Winery Nk'Mip Cellars (Inkameep) is in the top 70 of wines of Okanagan Valley.
Taste structure of the Mer'r'iym Meritage Red from the Winery Nk'Mip Cellars (Inkameep)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mer'r'iym Meritage Red of Winery Nk'Mip Cellars (Inkameep) in the region of British Columbia is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Mer'r'iym Meritage Red of Winery Nk'Mip Cellars (Inkameep) in the region of British Columbia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Mer'r'iym Meritage Red
Pairings that work perfectly with Mer'r'iym Meritage Red
Original food and wine pairings with Mer'r'iym Meritage Red
The Mer'r'iym Meritage Red of Winery Nk'Mip Cellars (Inkameep) matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tenderloin wellington, trapper's barbecue or pheasant casserole with cabbage.
Details and technical informations about Winery Nk'Mip Cellars (Inkameep)'s Mer'r'iym Meritage Red.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Mer'r'iym Meritage Red from Winery Nk'Mip Cellars (Inkameep) are 2014, 2013, 2008, 0 and 2015.
Informations about the Winery Nk'Mip Cellars (Inkameep)
The Winery Nk'Mip Cellars (Inkameep) is one of of the world's greatest estates. It offers 18 wines for sale in the of Okanagan Valley to come and discover on site or to buy online.
The wine region of Okanagan Valley
The Okanagan Valley is one of six Designated Viticultural Areas in the Canadian province of British Columbia. The DryClimate in this "pocket desert" produces some unique wines made from Merlot, Cabernet Sauvignon, Riesling, Pinot Noir, Pinot Blanc, Pinot Gris and Chardonnay. There is now an almost even split between white and red grapes planted, with Merlot the most common variety. Ice wine can be produced in the Okanagan Valley but the necessary temperatures are not as consistent as on the east coast, where the winters are much colder.
The wine region of British Columbia
British Columbia is Canada's westernmost province, located on the edge of the Pacific Ocean. The diversity of landscapes here – from rainy islands to desert-like valley floors – means that a wide variety of Grapes are planted here. They include Chardonnay, Pinot Noir and Riesling, as well as Cabernet Sauvignon and Merlot. While volumes are lower than those of the province of Ontario, British Columbia is home to a rapidly growing wine industry.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
