Bodega PrivadaColección Bonarda - Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Colección Bonarda - Malbec
Pairings that work perfectly with Colección Bonarda - Malbec
Original food and wine pairings with Colección Bonarda - Malbec
The Colección Bonarda - Malbec of Bodega Privada matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of barbecue burger, royal couscous (lamb, chicken, merguez) or basque lasagne.
Details and technical informations about Bodega Privada's Colección Bonarda - Malbec.
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 Colección Bonarda - Malbec from Bodega Privada are 2017, 2015, 2013, 2012 and 2014.
Informations about the Bodega Privada
The Bodega Privada is one of of the world's great estates. It offers 36 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
