Winery Wine Thieves WantedMissing Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Missing Merlot
Pairings that work perfectly with Missing Merlot
Original food and wine pairings with Missing Merlot
The Missing Merlot of Winery Wine Thieves Wanted matches generally quite well with dishes of beef or game (deer, venison) such as recipes of slow-cooked fillet of beef or vermicelli sautéed with peking duck.
Details and technical informations about Winery Wine Thieves Wanted's Missing 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 Wine Thieves Wanted
The Winery Wine Thieves Wanted is one of of the world's greatest estates. It offers 4 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
