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 spaghetti squash bolognese style, tanjia (lamb shoulder confit) or milanese cutlets like in italy.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
