Winery RakviceMerlot Pozdní Sběr Suché
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Merlot Pozdní Sběr Suché
Pairings that work perfectly with Merlot Pozdní Sběr Suché
Original food and wine pairings with Merlot Pozdní Sběr Suché
The Merlot Pozdní Sběr Suché of Winery Rakvice matches generally quite well with dishes of beef or game (deer, venison) such as recipes of authentic bolognese sauce (ragù di carne) or rabbit socks in gibelotte.
Details and technical informations about Winery Rakvice's Merlot Pozdní Sběr Suché.
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 Pozdní Sběr Suché from Winery Rakvice are 0
Informations about the Winery Rakvice
The Winery Rakvice is one of of the world's great estates. It offers 31 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
