Winery TomilaiaNo 3 Hash Ish
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 poultry, beef or veal.
Taste structure of the No 3 Hash Ish from the Winery Tomilaia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No 3 Hash Ish of Winery Tomilaia in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with No 3 Hash Ish
Pairings that work perfectly with No 3 Hash Ish
Original food and wine pairings with No 3 Hash Ish
The No 3 Hash Ish of Winery Tomilaia matches generally quite well with dishes of beef, lamb or veal such as recipes of express veal stew in a pressure cooker, royal couscous (lamb, chicken, merguez) or sauté of doe stroganoff.
Details and technical informations about Winery Tomilaia's No 3 Hash Ish.
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.
Last vintages of this wine
The best vintages of No 3 Hash Ish from Winery Tomilaia are 0, 2011
Informations about the Winery Tomilaia
The Winery Tomilaia is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
