Bodega IaccariniBonarda Roble Oak Aged
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda Roble Oak Aged from the Bodega Iaccarini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda Roble Oak Aged of Bodega Iaccarini in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Bonarda Roble Oak Aged
Pairings that work perfectly with Bonarda Roble Oak Aged
Original food and wine pairings with Bonarda Roble Oak Aged
The Bonarda Roble Oak Aged of Bodega Iaccarini matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of vital tone / vitello tonnato (italy), grandma's chicken casserole or rabbit with beer.
Details and technical informations about Bodega Iaccarini's Bonarda Roble Oak Aged.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Bonarda Roble Oak Aged from Bodega Iaccarini are 2014, 2012, 2013, 0
Informations about the Bodega Iaccarini
The Bodega Iaccarini is one of of the world's greatest 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
