Winery New AgeBlanco
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Blanco of Winery New Age in the region of Mendoza often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Blanco
Pairings that work perfectly with Blanco
Original food and wine pairings with Blanco
The Blanco of Winery New Age matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of ham and cheese omelette, tartiflette with smoked salmon or sublime fish and shrimp colombo.
Details and technical informations about Winery New Age's Blanco.
Discover the grape variety: Vidal blanc
Aromatic, structured whites with firm acidity preserved at full ripeness, featuring aromas of citrus, pineapple, mango, apricot, honey and muscat notes. Absolute star of Canadian Icewines (Ontario, Quebec, Nova Scotia) where thick-skinned berries survive on the vine through frost, yielding rich liquoreux with exotic fruit and honey aromas. Also made as dry and semi-sweet whites in the northeastern United States. French hybrid created in 1930 by Jean-Louis Vidal (Ugni Blanc × Rayon d'Or).
Last vintages of this wine
The best vintages of Blanco from Winery New Age are 2008, 2017, 2015, 2010 and 0.
Informations about the Winery New Age
The Winery New Age is one of of the world's greatest estates. It offers 15 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: Short
Said of a wine that leaves little trace in the mouth after tasting (also called "short in the mouth").
