Winery Casa MiriamUnoaked Malbec Rosé
Pink wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Unoaked Malbec Rosé
Pairings that work perfectly with Unoaked Malbec Rosé
Original food and wine pairings with Unoaked Malbec Rosé
The Unoaked Malbec Rosé of Winery Casa Miriam matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of southern beef meatballs, delicious thai chicken or raclette with 8 cheeses.
Details and technical informations about Winery Casa Miriam's Unoaked Malbec Rosé.
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 Unoaked Malbec Rosé from Winery Casa Miriam are 2012, 0
Informations about the Winery Casa Miriam
The Winery Casa Miriam is one of of the world's great estates. It offers 20 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.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
