Winery Dominio del PlataEl Dominio Malbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the El Dominio Malbec from the Winery Dominio del Plata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Dominio Malbec of Winery Dominio del Plata in the region of Mendoza is a powerful.
Food and wine pairings with El Dominio Malbec
Pairings that work perfectly with El Dominio Malbec
Original food and wine pairings with El Dominio Malbec
The El Dominio Malbec of Winery Dominio del Plata matches generally quite well with dishes of beef, lamb or poultry such as recipes of chinese fondue, leg of lamb brissac (leftover leg of lamb) or moroccan kefta balls.
Details and technical informations about Winery Dominio del Plata's El Dominio Malbec.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of El Dominio Malbec from Winery Dominio del Plata are 2014, 0
Informations about the Winery Dominio del Plata
The Winery Dominio del Plata is one of of the world's greatest estates. It offers 19 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
