Winery GoulartC Clásico Bonarda
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 C Clásico Bonarda from the Winery Goulart
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the C Clásico Bonarda of Winery Goulart in the region of Mendoza is a with a nice freshness.
Food and wine pairings with C Clásico Bonarda
Pairings that work perfectly with C Clásico Bonarda
Original food and wine pairings with C Clásico Bonarda
The C Clásico Bonarda of Winery Goulart matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of andouillette de troyes with chaource sauce, stuffed artichoke or provençal tart with rabbit.
Details and technical informations about Winery Goulart's C Clásico Bonarda.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of C Clásico Bonarda from Winery Goulart are 2015, 2011, 1980, 2014 and 2012.
Informations about the Winery Goulart
The Winery Goulart is one of of the world's great estates. It offers 55 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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
