Winery CompadreTempranillo - Malbec
Red wine
This wine is a blend of 2 varietals which are the Malbec and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with Tempranillo - Malbec
Pairings that work perfectly with Tempranillo - Malbec
Original food and wine pairings with Tempranillo - Malbec
The Tempranillo - Malbec of Winery Compadre matches generally quite well with dishes of beef, lamb or pork such as recipes of pasta bolognese, leg of lamb in braillouse or ham and cheese omelette.
Details and technical informations about Winery Compadre's Tempranillo - Malbec.
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 Tempranillo - Malbec from Winery Compadre are 2012, 2011, 2017, 2018
Informations about the Winery Compadre
The Winery Compadre is one of of the world's greatest estates. It offers 4 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.
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
