Winery AlambradoBonarda
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda from the Winery Alambrado
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Alambrado in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Alambrado matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of simple and fragrant roast veal, cantonese rice or salmon and goat cheese quiche.
Details and technical informations about Winery Alambrado's Bonarda.
Discover the grape variety: Oberlin
Colourful, simple reds with a sustained ruby robe, supple tannins and an airy palate, with red fruit aromas and discreet hybrid notes. Early-ripening and resistant. Grown mainly in Canada (Quebec, Ontario) and the north-eastern United States for rigorous continental vineyards. Synonym of Oberlin Noir, French black hybrid obtained in 1860 by Christian Oberlin in Colmar, Alsace (gamay × millardet et grasset).
Last vintages of this wine
The best vintages of Bonarda from Winery Alambrado are 2018, 2017, 2015, 2011 and 2014.
Informations about the Winery Alambrado
The Winery Alambrado is one of of the world's greatest estates. It offers 22 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
