Winery Luis Segundo CorreasValle Las Acequias Malbec - Syrah
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Valle Las Acequias Malbec - Syrah
Pairings that work perfectly with Valle Las Acequias Malbec - Syrah
Original food and wine pairings with Valle Las Acequias Malbec - Syrah
The Valle Las Acequias Malbec - Syrah of Winery Luis Segundo Correas matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tenderloin wellington, braised lamb with peppers or grilled tuna with mediterranean marinade.
Details and technical informations about Winery Luis Segundo Correas's Valle Las Acequias Malbec - Syrah.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Valle Las Acequias Malbec - Syrah from Winery Luis Segundo Correas are 2016, 2011, 0, 2013 and 2010.
Informations about the Winery Luis Segundo Correas
The Winery Luis Segundo Correas is one of of the world's great estates. It offers 38 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
