Winery Vinarija ŠijačkiMerlot - Sijacki
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Merlot - Sijacki
Pairings that work perfectly with Merlot - Sijacki
Original food and wine pairings with Merlot - Sijacki
The Merlot - Sijacki of Winery Vinarija Šijački matches generally quite well with dishes of beef or game (deer, venison) such as recipes of romazava (madagascar) or aiguillette of duck with honey.
Details and technical informations about Winery Vinarija Šijački's Merlot - Sijacki.
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 Merlot - Sijacki from Winery Vinarija Šijački are 0, 2015
Informations about the Winery Vinarija Šijački
The Winery Vinarija Šijački is one of of the world's greatest estates. It offers 6 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
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.
