Winery AlexandraMavrud - Malbec
Pink wine
This wine is a blend of 2 varietals which are the Malbec and the Mavrud.
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Mavrud - Malbec
Pairings that work perfectly with Mavrud - Malbec
Original food and wine pairings with Mavrud - Malbec
The Mavrud - Malbec of Winery Alexandra matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of salmon with cream sauce, rigatoni with courgettes and tomatoes or quiche with comté cheese and cured ham.
Details and technical informations about Winery Alexandra's Mavrud - Malbec.
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.
Informations about the Winery Alexandra
The Winery Alexandra is one of of the world's great estates. It offers 15 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
News related to this wine
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The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines ...
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The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
