Winery AnaiaTinto de Agrelo Malbec
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Tinto de Agrelo Malbec from the Winery Anaia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto de Agrelo Malbec of Winery Anaia in the region of Mendoza is a powerful with a nice freshness.
Food and wine pairings with Tinto de Agrelo Malbec
Pairings that work perfectly with Tinto de Agrelo Malbec
Original food and wine pairings with Tinto de Agrelo Malbec
The Tinto de Agrelo Malbec of Winery Anaia matches generally quite well with dishes of beef, lamb or poultry such as recipes of shoulder of suckling lamb confit with herbs, rack of lamb with antiboise sauce or spit-roasted chicken.
Details and technical informations about Winery Anaia's Tinto de Agrelo 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 Anaia
The Winery Anaia is one of of the world's greatest estates. It offers 13 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
