Winery 40/40Otro Andar Torrontés
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, spicy food or aperitif.
Taste structure of the Otro Andar Torrontés from the Winery 40/40
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Otro Andar Torrontés of Winery 40/40 in the region of Mendoza is a powerful with a nice freshness.
Food and wine pairings with Otro Andar Torrontés
Pairings that work perfectly with Otro Andar Torrontés
Original food and wine pairings with Otro Andar Torrontés
The Otro Andar Torrontés of Winery 40/40 matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of dab with coconut milk, leek, goat cheese and bacon quiche or smoked salmon and lemon cake.
Details and technical informations about Winery 40/40's Otro Andar Torrontés.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Otro Andar Torrontés from Winery 40/40 are 0
Informations about the Winery 40/40
The Winery 40/40 is one of of the world's greatest estates. It offers 6 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.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
