Winery Criadores de LimousinCincuenta Bonarda
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Cincuenta Bonarda of the Winery Criadores de Limousin is in the top 80 of wines of La Rioja.
Taste structure of the Cincuenta Bonarda from the Winery Criadores de Limousin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cincuenta Bonarda of Winery Criadores de Limousin in the region of La Rioja is a powerful with a nice freshness.
Food and wine pairings with Cincuenta Bonarda
Pairings that work perfectly with Cincuenta Bonarda
Original food and wine pairings with Cincuenta Bonarda
The Cincuenta Bonarda of Winery Criadores de Limousin matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of moroccan veal tagine from hanane, savoyard crozet gratin or venison stew.
Details and technical informations about Winery Criadores de Limousin's Cincuenta Bonarda.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Cincuenta Bonarda from Winery Criadores de Limousin are 2016
Informations about the Winery Criadores de Limousin
The Winery Criadores de Limousin is one of of the world's greatest estates. It offers 3 wines for sale in the of La Rioja to come and discover on site or to buy online.
The wine region of La Rioja
La Rioja is a wine region in the foothills of the Andes Mountains in western Argentina, North of Mendoza and San Juan. Unlike its Spanish namesake, it has traditionally been associated most closely with white wines. The mountainous Terroir of the region is particularly suited to the Torrontés Riojano variety, which produces Fruity, Soft, Aromatic whites. Bonarda, Syrah, Cabernet Sauvignon and Malbec can also be found growing throughout the region.
News related to this wine
At the heart of the terroirs of Mâcon-Chaintré
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). 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.bourgogn ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
