Winery La EsquinaTorrontés
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, spicy food or aperitif.
Taste structure of the Torrontés from the Winery La Esquina
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Torrontés of Winery La Esquina in the region of Mendoza is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Torrontés of Winery La Esquina in the region of Mendoza often reveals types of flavors of oak, tree fruit.
Food and wine pairings with Torrontés
Pairings that work perfectly with Torrontés
Original food and wine pairings with Torrontés
The Torrontés of Winery La Esquina matches generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of marinated tacaud fillets, summer tuna quiche or lili's gressins.
Details and technical informations about Winery La Esquina's Torrontés.
Discover the grape variety: Krakhouna
It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.
Last vintages of this wine
The best vintages of Torrontés from Winery La Esquina are 2014, 2015
Informations about the Winery La Esquina
The Winery La Esquina is one of of the world's greatest estates. It offers 13 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.
News related to this wine
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
