Winery Swiss-MuraDeuxiéme Merlot - Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Deuxiéme Merlot - Cabernet
Pairings that work perfectly with Deuxiéme Merlot - Cabernet
Original food and wine pairings with Deuxiéme Merlot - Cabernet
The Deuxiéme Merlot - Cabernet of Winery Swiss-Mura matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon with cookéo, sauté of lamb with curry or veal blanquette à l'ancienne.
Details and technical informations about Winery Swiss-Mura's Deuxiéme Merlot - Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Deuxiéme Merlot - Cabernet from Winery Swiss-Mura are 0
Informations about the Winery Swiss-Mura
The Winery Swiss-Mura is one of of the world's great estates. It offers 19 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
