Winery RaymondR Collection Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the R Collection Merlot from the Winery Raymond
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the R Collection Merlot of Winery Raymond in the region of California is a powerful.
Food and wine pairings with R Collection Merlot
Pairings that work perfectly with R Collection Merlot
Original food and wine pairings with R Collection Merlot
The R Collection Merlot of Winery Raymond matches generally quite well with dishes of beef, lamb or veal such as recipes of beef coarse salt, stuffed zucchini with merguez, beef and spices or potjevleesch (meat in a pot).
Details and technical informations about Winery Raymond's R Collection 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 R Collection Merlot from Winery Raymond are 0
Informations about the Winery Raymond
The Winery Raymond is one of of the world's great estates. It offers 107 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
