Bodega IaccariniEH19 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 EH19 Bonarda from the Bodega Iaccarini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the EH19 Bonarda of Bodega Iaccarini in the region of Mendoza is a with a nice freshness.
Food and wine pairings with EH19 Bonarda
Pairings that work perfectly with EH19 Bonarda
Original food and wine pairings with EH19 Bonarda
The EH19 Bonarda of Bodega Iaccarini matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of shoulder of lamb stuffed with cognac, sauté of pork with cider or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Bodega Iaccarini's EH19 Bonarda.
Discover the grape variety: Gouget noir
This grape variety was cultivated in the Montluçonnaise region (Allier) since the origin of the vineyards in this region. For a long time it was confused with Gougean de l'Allier, but genetic analyses show that it comes from a mutation of Gouais blanc, also called Gouget blanc. Gouget noir is practically on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1. It was therefore very well known in the wine-growing centre of France but totally absent from other French regions and abroad.
Last vintages of this wine
The best vintages of EH19 Bonarda from Bodega Iaccarini are 0
Informations about the Bodega Iaccarini
The Bodega Iaccarini is one of of the world's great estates. It offers 46 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
