Winery Vinedos del PlataGubinelli 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 Gubinelli Malbec from the Winery Vinedos del Plata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gubinelli Malbec of Winery Vinedos del Plata in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Gubinelli Malbec of Winery Vinedos del Plata in the region of Mendoza often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Gubinelli Malbec
Pairings that work perfectly with Gubinelli Malbec
Original food and wine pairings with Gubinelli Malbec
The Gubinelli Malbec of Winery Vinedos del Plata matches generally quite well with dishes of beef, lamb or poultry such as recipes of couscous without couscous maker, couscous chicken and merguez or quick brioche sausage.
Details and technical informations about Winery Vinedos del Plata's Gubinelli 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.
Last vintages of this wine
The best vintages of Gubinelli Malbec from Winery Vinedos del Plata are 2010, 2011
Informations about the Winery Vinedos del Plata
The Winery Vinedos del Plata is one of of the world's greatest estates. It offers 4 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.
News related to this wine
The Chablis vineyard and the transition to sustainable practices
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The Irancy appellation seen by Nicolas Ferrari
Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
