Bodega Finca Las MorasExtra Brut Viognier - Syrah
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Extra Brut Viognier - Syrah
Pairings that work perfectly with Extra Brut Viognier - Syrah
Original food and wine pairings with Extra Brut Viognier - Syrah
The Extra Brut Viognier - Syrah of Bodega Finca Las Moras matches generally quite well with dishes of beef, lamb or pork such as recipes of braised beef with carrots, lamb and coconut curry, african style or savoyard crozet gratin.
Details and technical informations about Bodega Finca Las Moras's Extra Brut Viognier - Syrah.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Extra Brut Viognier - Syrah from Bodega Finca Las Moras are 0
Informations about the Bodega Finca Las Moras
The Bodega Finca Las Moras is one of wineries to follow in San Juan.. It offers 219 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
San Juan is an important Argentinean wine-producing area, producing wines of increasing quality using traditional European Grape varieties. The wine region of San Juan covers the administrative area of the same name in the north-western corner of Argentina. The province sits between Mendoza and La Rioja, and is almost entirely contained within the mountainous foothills of the Andes. In terms of production Volume, San Juan is Argentina's second-largest wine region after Mendoza.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
