Château VartelyMalbec - Syrah Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Malbec - Syrah Rosé of Château Vartely in the region of Moldavie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or citrus fruit.
Food and wine pairings with Malbec - Syrah Rosé
Pairings that work perfectly with Malbec - Syrah Rosé
Original food and wine pairings with Malbec - Syrah Rosé
The Malbec - Syrah Rosé of Château Vartely matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef skewers, tajine of mutton or mullet with onions and white wine.
Details and technical informations about Château Vartely's Malbec - Syrah Rosé.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Malbec - Syrah Rosé from Château Vartely are 2016, 2018, 2017, 2013 and 0.
Informations about the Château Vartely
The Château Vartely is one of of the world's great estates. It offers 79 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
