Winery Blue Mountain VineyardsAmerican Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with American Malbec
Pairings that work perfectly with American Malbec
Original food and wine pairings with American Malbec
The American Malbec of Winery Blue Mountain Vineyards matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of shoulder of suckling lamb confit with herbs, monkfish with curry or tomato and comté pie.
Details and technical informations about Winery Blue Mountain Vineyards's American 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 American Malbec from Winery Blue Mountain Vineyards are 0
Informations about the Winery Blue Mountain Vineyards
The Winery Blue Mountain Vineyards is one of of the world's greatest estates. It offers 14 wines for sale in the of Pennsylvania to come and discover on site or to buy online.
The wine region of Pennsylvania
Pennsylvania is a state in the northeastern United States. It covers 119,000 km² (46,000 square miles) between Lake Erie and the Atlantic coast. Pennsylvania wines are produced from a variety of native Grape varieties such as Delaware, French-American hybrids such as Chambourcin and Seyval Blanc, and well-known vinifera varieties including Cabernet Sauvignon, Cabernet Franc and Merlot. With about 14,000 acres (5665ha) of vineyards, Pennsylvania is one of the most prolific wine-growing states in the country, along with New York, Washington and Oregon (none of these states match California's production, which accounts for about 90 percent of U.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
