Winery Don CristobalPunta Paramo Malbec
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Punta Paramo Malbec from the Winery Don Cristobal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Punta Paramo Malbec of Winery Don Cristobal in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Punta Paramo Malbec
Pairings that work perfectly with Punta Paramo Malbec
Original food and wine pairings with Punta Paramo Malbec
The Punta Paramo Malbec of Winery Don Cristobal matches generally quite well with dishes of beef, lamb or poultry such as recipes of homemade beef stew, lamb curry or senegalese rice.
Details and technical informations about Winery Don Cristobal's Punta Paramo Malbec.
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 Punta Paramo Malbec from Winery Don Cristobal are 2018, 0, 2017
Informations about the Winery Don Cristobal
The Winery Don Cristobal is one of of the world's great estates. It offers 37 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
