Winery BeauthoreyBogus Karma
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 Bogus Karma from the Winery Beauthorey
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bogus Karma of Winery Beauthorey in the region of Central Valley is a powerful.
Food and wine pairings with Bogus Karma
Pairings that work perfectly with Bogus Karma
Original food and wine pairings with Bogus Karma
The Bogus Karma of Winery Beauthorey matches generally quite well with dishes of beef, pasta or lamb such as recipes of blanquette of monkfish with small vegetables, pasta with chicken, peppers and mushrooms or pasta with merguez.
Details and technical informations about Winery Beauthorey's Bogus Karma.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Informations about the Winery Beauthorey
The Winery Beauthorey is one of of the world's greatest estates. It offers 13 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
