Winery GoesTempos de Goes Reserva Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Tempos de Goes Reserva Malbec
Pairings that work perfectly with Tempos de Goes Reserva Malbec
Original food and wine pairings with Tempos de Goes Reserva Malbec
The Tempos de Goes Reserva Malbec of Winery Goes matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of beef bobotie, lamb tagine with prunes and almonds or stuffed eggplant bonifacian style.
Details and technical informations about Winery Goes's Tempos de Goes Reserva 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 Tempos de Goes Reserva Malbec from Winery Goes are 2019, 0
Informations about the Winery Goes
The Winery Goes is one of of the world's great estates. It offers 35 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Wine state of south-east Brazil, with its heart at São Roque ("Terra do Vinho") founded by Italian and Portuguese immigrants in the 18th c. Traditional-method sparkling as stars: fresh, lively bubblies with notes of green apple, citrus, white flowers and brioche, a fine bubble. Supple reds blending Bonarda, Barbera and fleshy Tannat, round tannins. Perfumed Muscat sweet wines (orange blossom, honey).
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
