Winery Señorio de AyerbeMerlot
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 Merlot from the Winery Señorio de Ayerbe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Señorio de Ayerbe in the region of Castille is a powerful.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Señorio de Ayerbe matches generally quite well with dishes of beef, lamb or veal such as recipes of baked lasagna, mamyjaja lamb mouse tagine or veal paupiettes with cider.
Details and technical informations about Winery Señorio de Ayerbe's 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 Señorio de Ayerbe
The Winery Señorio de Ayerbe is one of of the world's greatest estates. It offers 5 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
