Winery Sainburys AUCape 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 Cape Merlot from the Winery Sainburys AU
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cape Merlot of Winery Sainburys AU in the region of Western Cape is a powerful.
Food and wine pairings with Cape Merlot
Pairings that work perfectly with Cape Merlot
Original food and wine pairings with Cape Merlot
The Cape Merlot of Winery Sainburys AU matches generally quite well with dishes of beef, lamb or veal such as recipes of flemish beer stew, lamb shoulder cooked for 5 hours or veal saltimbocca.
Details and technical informations about Winery Sainburys AU's Cape 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.
Informations about the Winery Sainburys AU
The Winery Sainburys AU is one of of the world's greatest estates. It offers 3 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
