Winery 3 l'Esprit des Freres BrothersBordeaux Superieur Merlot
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bordeaux Superieur Merlot
Pairings that work perfectly with Bordeaux Superieur Merlot
Original food and wine pairings with Bordeaux Superieur Merlot
The Bordeaux Superieur Merlot of Winery 3 l'Esprit des Freres Brothers matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, pork chops with veal stock sauce or rabbit with white wine and mushrooms.
Details and technical informations about Winery 3 l'Esprit des Freres Brothers's Bordeaux Superieur 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 3 l'Esprit des Freres Brothers
The Winery 3 l'Esprit des Freres Brothers is one of of the world's greatest estates. It offers 1 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
