Château Conte-GrandBonarda
Red wine
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 Château Conte-Grand
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Château Conte-Grand in the region of San Juan 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 Château Conte-Grand matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal axoa (basque country), english breakfast or wild boar stew.
Details and technical informations about Château Conte-Grand's Bonarda.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Bonarda from Château Conte-Grand are 0
Informations about the Château Conte-Grand
The Château Conte-Grand is one of of the world's greatest estates. It offers 5 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
