Bodega dos Familias - 1861 Sweet

Bodega dos Familias1861 Sweet

The 1861 Sweet of Bodega dos Familias is a sweet wine from the region of Mendoza.
This wine generally goes well with sweet desserts

Food and wine pairings with 1861 Sweet

Pairings that work perfectly with 1861 Sweet

Original food and wine pairings with 1861 Sweet

The 1861 Sweet of Bodega dos Familias matches generally quite well with dishes of sweet desserts such as recipes of simple pancake batter.

Details and technical informations about Bodega dos Familias's 1861 Sweet.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.85°
Allergens
Contains sulfites

Discover the grape variety: Salagnin

Simple dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the ancient grape varieties whose commercial spread has almost vanished and which are studied for their genetic and historical interest. Rare white grape, poorly documented, cultivated in negligible quantities.

Informations about the Bodega dos Familias

The winery offers 27 different wines.
Its wines get an average rating of 3.5.
It is in the top 20 of the best estates in the region
It is located in Mendoza

The Bodega dos Familias is one of of the world's great estates. It offers 23 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 25000 of of Argentina wines
In the top 20000 of of Mendoza wines
In the top 40000 of sweet wines
In the top 1500000 wines of the world

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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