Winery 7 PacateMerlot - Fetească Neagră Demidulce
Red wine
This wine is a blend of 2 varietals which are the Feteasca neagra and the Merlot.
This wine generally goes well with beef and game (deer, venison).
The Merlot - Fetească Neagră Demidulce of the Winery 7 Pacate is in the top 80 of wines of Vrancea.
Food and wine pairings with Merlot - Fetească Neagră Demidulce
Pairings that work perfectly with Merlot - Fetească Neagră Demidulce
Original food and wine pairings with Merlot - Fetească Neagră Demidulce
The Merlot - Fetească Neagră Demidulce of Winery 7 Pacate matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef tagliata with truffle oil or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery 7 Pacate's Merlot - Fetească Neagră Demidulce.
Discover the grape variety: Feteasca neagra
A very old variety native to Romania, found much more in Romanian Moldavia and Wallachia, almost unknown in France, but registered in the Official Catalogue of Wine Grape Varieties, list A2. According to Viala and Vermorel, it is the black form of feteasca alba. It should not be confused with feteasca regala.
Informations about the Winery 7 Pacate
The Winery 7 Pacate is one of of the world's greatest estates. It offers 4 wines for sale in the of Vrancea to come and discover on site or to buy online.
The wine region of Vrancea
The wine region of Vrancea of Romania. Wineries and vineyards like the Domaine Bacanta or the Domaine Sigillum Moldaviae produce mainly wines red, white and pink. The most planted grape varieties in the region of Vrancea are Cabernet-Sauvignon, Feteasca neagra and Merlot, they are then used in wines in blends or as a single variety. On the nose of Vrancea often reveals types of flavors of oaky, smoke or microbio and sometimes also flavors of vegetal, citrus fruit or floral.
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The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
