Winery AlamosCuvée Philipson
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cuvée Philipson
Pairings that work perfectly with Cuvée Philipson
Original food and wine pairings with Cuvée Philipson
The Cuvée Philipson of Winery Alamos matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with vegetables, lamb chops à la champvallon or papillotes of swordfish with curry.
Details and technical informations about Winery Alamos's Cuvée Philipson.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Cuvée Philipson from Winery Alamos are 2013, 2011, 0, 2012 and 2003.
Informations about the Winery Alamos
The Winery Alamos is one of of the world's great estates. It offers 35 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
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.
