Winery Cousiño-MaculDon Luis Carmenère
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Don Luis Carmenère from the Winery Cousiño-Macul
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Don Luis Carmenère of Winery Cousiño-Macul in the region of Central Valley is a powerful.
Wine flavors and olphactive analysis
On the nose the Don Luis Carmenère of Winery Cousiño-Macul in the region of Central Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Don Luis Carmenère
Pairings that work perfectly with Don Luis Carmenère
Original food and wine pairings with Don Luis Carmenère
The Don Luis Carmenère of Winery Cousiño-Macul matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fashion, tuna lasagna or lamb in a crown with spring vegetables.
Details and technical informations about Winery Cousiño-Macul's Don Luis Carmenère.
Discover the grape variety: Carmenère
Carménère is a grape variety of Bordeaux origin. It is the result of a cross between Cabernet Franc and Gros Cabernet. In France, it occupies only about ten hectares, but it is also grown in Chile, Peru, the Andes, California, Italy and Argentina. The leaves of the carmenere are shiny and revolute. Its berries are round and medium-sized. Carménère is susceptible to grey rot, especially in wet autumn. It can also be exposed to the risk of climatic coulure, which is why it is important to grow it on poor soil and in warm areas. Carménère is associated with an average second ripening period. This variety has only one approved clone, 1059. It can be vinified with Cabernet Sauvignon and Merlot. It produces a rich, highly coloured wine, which acquires character when combined with other grape varieties.
Last vintages of this wine
The best vintages of Don Luis Carmenère from Winery Cousiño-Macul are 2019, 2018, 2017, 2016 and 2015.
Informations about the Winery Cousiño-Macul
The Winery Cousiño-Macul is one of of the world's great estates. It offers 43 wines for sale in the of Maipo Valley to come and discover on site or to buy online.
The wine region of Maipo Valley
Maipo Valley is one of Chile's most important wine-producing regions. Located just South of the capital, Central-valley/maipo-valley/santiago">Santiago, Maipo Valley is home to some of the country's most prestigious wines. It is often described as the 'Bordeaux of South America', and Rich, fruit-driven Cabernet Sauvignon is undoubtedly its most celebrated wine style. Maipo is at the very Northern end of Chile's extensive Central Valley, running from just north of the Rapel Valley up to where the countryside begins to give way to houses and roads in the southern suburbs of Santiago.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
News related to this wine
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Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...
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The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
