Винзавод Асеновград - Assenovgrad Winerya Merlot - Mavrud a (Мерло - Мавруд)
Red wine
This wine is a blend of 2 varietals which are the Mavrud and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with a Merlot - Mavrud a (Мерло - Мавруд)
Pairings that work perfectly with a Merlot - Mavrud a (Мерло - Мавруд)
Original food and wine pairings with a Merlot - Mavrud a (Мерло - Мавруд)
The a Merlot - Mavrud a (Мерло - Мавруд) of Винзавод Асеновград - Assenovgrad Winery matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef goulash or gigolette of rabbit.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Винзавод Асеновград - Assenovgrad Winery
The Винзавод Асеновград - Assenovgrad Winery is one of of the world's great estates. It offers 28 wines for sale in the of Plovdiv to come and discover on site or to buy online.
The wine region of Plovdiv
The wine region of Plovdiv of Bulgaria. Wineries and vineyards like the Domaine Bessa Valley or the Domaine Villa Lyubimets produce mainly wines red, white and pink. The most planted grape varieties in the region of Plovdiv are Merlot, Cabernet-Sauvignon and Mavrud, they are then used in wines in blends or as a single variety. On the nose of Plovdiv often reveals types of flavors of cream, non oak or raisin and sometimes also flavors of red plum, red currant or mint.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
