Winery St. SupéryMeritage Red
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Meritage Red from the Winery St. Supéry
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Meritage Red of Winery St. Supéry in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Meritage Red of Winery St. Supéry in the region of California often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Meritage Red
Pairings that work perfectly with Meritage Red
Original food and wine pairings with Meritage Red
The Meritage Red of Winery St. Supéry matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of scottish haggis, steamed lamb shoulder with cumin and coriander or provençal tart with rabbit.
Details and technical informations about Winery St. Supéry's Meritage Red.
Discover the grape variety: Superior seedless
Seedless (pipless) table grape with long clusters and elongated golden berries with thin skin and crunchy flesh, sweet and fresh flavour. Early ripening and productive, good shelf life. Grown in California, Spain, Italy and the Maghreb for export markets, prized for its attractive appearance on display and its commercial aptitude. American white seedless table grape variety obtained by crossing for fresh consumption.
Last vintages of this wine
The best vintages of Meritage Red from Winery St. Supéry are 1999, 0, 1997
Informations about the Winery St. Supéry
The Winery St. Supéry is one of of the world's great estates. It offers 33 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
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.
