Winery VuduTannat - Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tannat - Merlot from the Winery Vudu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tannat - Merlot of Winery Vudu in the region of Aragon is a powerful.
Food and wine pairings with Tannat - Merlot
Pairings that work perfectly with Tannat - Merlot
Original food and wine pairings with Tannat - Merlot
The Tannat - Merlot of Winery Vudu matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecue burger, cannelloni with parma ham or breaded veal cutlets.
Details and technical informations about Winery Vudu's Tannat - Merlot.
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.
Informations about the Winery Vudu
The Winery Vudu is one of of the world's greatest estates. It offers 7 wines for sale in the of Aragon to come and discover on site or to buy online.
The wine region of Aragon
Aragon is one of Spain's 17 autonomous communities. Located in the North of the country, it stretches from the imposing Pyrenees mountains in the South to the vast Central Iberian plateau. To the east of Aragon Lies Catalonia, while La Rioja, Castilla y Leon and Navarra are its neighbours to the west. Aragon encompasses the eastward flowing Ebro River and its vast valley, the river being one of the largest and most important in Spain.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
