Winery VegamarHuella de Merlot Rosé
Pink wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Huella de Merlot Rosé
Pairings that work perfectly with Huella de Merlot Rosé
Original food and wine pairings with Huella de Merlot Rosé
The Huella de Merlot Rosé of Winery Vegamar matches generally quite well with dishes of beef or game (deer, venison) such as recipes of cabri en colombo with creole sauce or magret with pepper.
Details and technical informations about Winery Vegamar's Huella de Merlot Rosé.
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 Huella de Merlot Rosé from Winery Vegamar are 2019, 2018, 0
Informations about the Winery Vegamar
The Winery Vegamar is one of of the world's great estates. It offers 47 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
