Winery Sainsbury'sPenguin Sands Merlot
Red wine
This wine generally goes well with beef, veal or lamb.
Food and wine pairings with Penguin Sands Merlot
Pairings that work perfectly with Penguin Sands Merlot
Original food and wine pairings with Penguin Sands Merlot
The Penguin Sands Merlot of Winery Sainsbury's matches generally quite well with dishes of beef, lamb or veal such as recipes of express veal stew in a pressure cooker, couscous without couscous maker or roast veal with mustard cream.
Details and technical informations about Winery Sainsbury's's Penguin Sands 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 Penguin Sands Merlot from Winery Sainsbury's are 0
Informations about the Winery Sainsbury's
The Winery Sainsbury's is one of wineries to follow in Western Cape.. It offers 272 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
