Winery Finca el RetiroBonarda
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda from the Winery Finca el Retiro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Finca el Retiro in the region of Mendoza is a with a nice freshness.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Finca el Retiro matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sliced endives with ham, ollada (catalonia) or rabbit with mustard in a casserole.
Details and technical informations about Winery Finca el Retiro's Bonarda.
Discover the grape variety: Tinta da Madeira
Portuguese, more precisely from the island of Madeira where it is still the most cultivated. It can be found in the United States (California), in Spain, etc. In France, it is practically unknown. Its parents are Grenache and Pinot Noir, an intraspecific cross obtained over two hundred years ago. It should be noted that this variety is the father of the egiodola.
Last vintages of this wine
The best vintages of Bonarda from Winery Finca el Retiro are 0
Informations about the Winery Finca el Retiro
The Winery Finca el Retiro is one of of the world's greatest estates. It offers 15 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
