Winery Las PerdicesChac Chac Malbec Rosé
Pink wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Chac Chac Malbec Rosé
Pairings that work perfectly with Chac Chac Malbec Rosé
Original food and wine pairings with Chac Chac Malbec Rosé
The Chac Chac Malbec Rosé of Winery Las Perdices matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of navarin of lamb, shrimp marinade or halibut with flambéed comté.
Details and technical informations about Winery Las Perdices's Chac Chac Malbec Rosé.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Chac Chac Malbec Rosé from Winery Las Perdices are 2018, 0, 2020, 2019
Informations about the Winery Las Perdices
The Winery Las Perdices is one of of the world's great estates. It offers 118 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
