Winery François LurtonMalbec - Syrah Alcayata
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Malbec - Syrah Alcayata
Pairings that work perfectly with Malbec - Syrah Alcayata
Original food and wine pairings with Malbec - Syrah Alcayata
The Malbec - Syrah Alcayata of Winery François Lurton matches generally quite well with dishes of beef, lamb or spicy food such as recipes of meat and goat pie, caramelized lamb mice or lobster tail armorican style.
Details and technical informations about Winery François Lurton's Malbec - Syrah Alcayata.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Malbec - Syrah Alcayata from Winery François Lurton are 2006, 2012, 2013, 2011
Informations about the Winery François Lurton
The Winery François Lurton is one of of the world's great estates. It offers 109 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
