Winery Paiman5 Hileras
Red wine
This wine is a blend of 3 varietals which are the Malbec, the Petit Verdot and the Tannat.
This wine generally goes well with poultry, beef or mature and hard cheese.
The 5 Hileras of the Winery Paiman is in the top 20 of wines of La Rioja.
Food and wine pairings with 5 Hileras
Pairings that work perfectly with 5 Hileras
Original food and wine pairings with 5 Hileras
The 5 Hileras of Winery Paiman matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of beef with balsamic sauce, daube niçoise or onion and comté pie.
Details and technical informations about Winery Paiman's 5 Hileras.
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 5 Hileras from Winery Paiman are 2013, 0
Informations about the Winery Paiman
The Winery Paiman is one of of the world's greatest estates. It offers 8 wines for sale in the of La Rioja to come and discover on site or to buy online.
The wine region of La Rioja
La Rioja is a wine region in the foothills of the Andes Mountains in western Argentina, North of Mendoza and San Juan. Unlike its Spanish namesake, it has traditionally been associated most closely with white wines. The mountainous Terroir of the region is particularly suited to the Torrontés Riojano variety, which produces Fruity, Soft, Aromatic whites. Bonarda, Syrah, Cabernet Sauvignon and Malbec can also be found growing throughout the region.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
