Winery PutrueleCastillo de Tiebas Ugni Blanc - Chenin
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Castillo de Tiebas Ugni Blanc - Chenin
Pairings that work perfectly with Castillo de Tiebas Ugni Blanc - Chenin
Original food and wine pairings with Castillo de Tiebas Ugni Blanc - Chenin
The Castillo de Tiebas Ugni Blanc - Chenin of Winery Putruele matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of rice with seafood, american-style monkfish or tarte tatin.
Details and technical informations about Winery Putruele's Castillo de Tiebas Ugni Blanc - Chenin.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Castillo de Tiebas Ugni Blanc - Chenin from Winery Putruele are 2015, 2014, 2013, 2019 and 0.
Informations about the Winery Putruele
The Winery Putruele is one of of the world's greatest estates. It offers 49 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
San Juan is an important Argentinean wine-producing area, producing wines of increasing quality using traditional European Grape varieties. The wine region of San Juan covers the administrative area of the same name in the north-western corner of Argentina. The province sits between Mendoza and La Rioja, and is almost entirely contained within the mountainous foothills of the Andes. In terms of production Volume, San Juan is Argentina's second-largest wine region after Mendoza.
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.
