I tasted a merlot Switzerland. So far nothing special except that this is, or rather was, white. Already white, a nice bright yellow color and fresh aromas and pleasant, dominated by vanilla (fermented in barrel). The mouth is a beautiful wine, full and round, suitable combinations also important (but I've cooked it simple fillet of sea bass with fresh tomato sauce and basmati boiled). By the way, it produces Guido Brivio in Ticino, the vintage was in 2005 (but it gave me the impression of being able to keep a long time) and could cost (in wine shops honest) around 30 euro, not just words. But why did it come to producing a white merlot? Semplicissimus. Merlot red too, and so there was a few years ago, a producer Quelch was reminded of white vinification. In Switzerland it is a consolidated success, we will see in Italy.
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