Winery CafetinBonarda
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda from the Winery Cafetin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Cafetin in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Cafetin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of dafina, kig ha farz (breton stew) or rabbit, cabbage, bacon.
Details and technical informations about Winery Cafetin's Bonarda.
Discover the grape variety: Egiodola
Egiodola noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Egiodola noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Bonarda from Winery Cafetin are 2013
Informations about the Winery Cafetin
The Winery Cafetin is one of of the world's greatest estates. It offers 10 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
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The word of the wine: Bouquet
The tertiary aromas that develop during aging and characterize the wine at its peak. This term is improperly used to refer to the aromas of a wine in general.