Winery Terrazzo ManfroiEnlace Brasil Merlot
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 Enlace Brasil Merlot from the Winery Terrazzo Manfroi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Enlace Brasil Merlot of Winery Terrazzo Manfroi in the region of Santa Catarina is a powerful.
Food and wine pairings with Enlace Brasil Merlot
Pairings that work perfectly with Enlace Brasil Merlot
Original food and wine pairings with Enlace Brasil Merlot
The Enlace Brasil Merlot of Winery Terrazzo Manfroi matches generally quite well with dishes of beef, lamb or veal such as recipes of beef and spice stuffed peppers, lamb chops with lemon and herbs or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Terrazzo Manfroi's Enlace Brasil 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 Terrazzo Manfroi
The Winery Terrazzo Manfroi is one of of the world's greatest estates. It offers 2 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
