Winery Dieter MeierCollection 1 Jump
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 Collection 1 Jump from the Winery Dieter Meier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Collection 1 Jump of Winery Dieter Meier in the region of Mendoza is a powerful.
Food and wine pairings with Collection 1 Jump
Pairings that work perfectly with Collection 1 Jump
Original food and wine pairings with Collection 1 Jump
The Collection 1 Jump of Winery Dieter Meier matches generally quite well with dishes of beef, lamb or poultry such as recipes of quick beef and cheese yakitori, shoulder of lamb stuffed with cognac or stuffed eggplant (with vegetables or mixed).
Details and technical informations about Winery Dieter Meier's Collection 1 Jump.
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 Collection 1 Jump from Winery Dieter Meier are 1974, 0, 2011
Informations about the Winery Dieter Meier
The Winery Dieter Meier is one of of the world's great estates. It offers 41 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
