Château de ViaudGuerrier Noble Merlot
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 beef, veal or pasta.
Taste structure of the Guerrier Noble Merlot from the Château de Viaud
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Guerrier Noble Merlot of Château de Viaud in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Guerrier Noble Merlot
Pairings that work perfectly with Guerrier Noble Merlot
Original food and wine pairings with Guerrier Noble Merlot
The Guerrier Noble Merlot of Château de Viaud matches generally quite well with dishes of beef, pasta or veal such as recipes of millet with gruyere cheese, tuscan linguine or escargots à la bordelaise.
Details and technical informations about Château de Viaud's Guerrier Noble Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Informations about the Château de Viaud
The Château de Viaud is one of of the world's greatest estates. It offers 7 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
