The Winery Salida is one of the best wineries to follow in Canelones.. It offers 7 wines for sale in of Canelones to come and discover on site or to buy online.
Looking for the best Winery Salida wines in Canelones among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Salida wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Salida wines with technical and enological descriptions.
How Winery Salida wines pair with each other generally quite well with dishes of beef, lamb or poultry such as recipes of beef tagliata with truffle oil, lamb mouse with figs and grapes or tunisian tagine.
On the nose the red wine of Winery Salida. often reveals types of flavors of cherry, plum or leather and sometimes also flavors of black currant, earth or microbio. In the mouth the red wine of Winery Salida. is a powerful with a nice balance between acidity and tannins.
The Canelones administrative department, Northeast of the Uruguayan capital of Montevideo, is home to the majority of Uruguay's Vineyards and accounts for aRound 60 percent of all wine produced in the country. It Lies in the South of the small South American country, where the majority of vines are planted, inland from the Atlantic coast and the Rio de la Plata estuary.
The region itself covers a broad arc approximately 50km (30 miles) Deep, drawn clockwise from the northwestern outskirts of Montevideo round to the coastline east of the capital city. The eponymous administrative capital of the region lies 50km (31 miles) to the north of Montevideo.
The wine towns of Juanico and Progreso are to be found on this route north out of the capital, separated from one another by just 10km (6 miles). Canelones town lies a further 10km north of Juanico.
The densely planted viticultural area that surrounds these towns is arguably the epicenter of the Uruguayan wine industry. More Tannat vines are planted here than in any other place on earth, including Madiran, Tannat's spiritual home.
Wines from Canelones are made from more than just Tannat, however. A number of different international varieties are used, including light-skinned varieties Pinot Blanc, Chenin Blanc, Sauvignon Blanc and Chardonnay.
Among the red wine grapes popular here, Syrah, Cabernet Franc and Merlot figure strongly. The Carrau family, one of Uruguay's wine pioneers, has had vineyards in this region since 1930, planted with Merlot, Cabernet Franc and Chardonnay, as well as the northern Italian classics Nebbiolo and Marzemino.
How Winery Salida wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sushi cake, pasta shells or summer tuna quiche.
On the nose the white wine of Winery Salida. often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit.
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Planning a wine route in the of Canelones? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Salida.
Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.
In recent years, more and more people have been paying attention to Uruguay’s wine scene thanks to the distinctive identity of its coastal regions, which are swept by winds from the Atlantic Ocean and the Río de la Plata. The country’s proximity to the ocean and one of the largest rivers on the planet means that the vintage effect is quite prominent here. Each harvest depends on the rainfall, sun and strength of the winds experienced that year. Today, Uruguay has around 5,966ha under vine distri ...
Think of Colombia, think of balmy evenings dancing to salsa, fuelled by shots of aguardiente and arepas. But there’s plenty more than the anise-based spirit and cornmeal cakes to sample in the South American country. Chefs have stepped up their game to put gastronomy on the map, with sommeliers and bartenders following suit. Not just appreciating local ingredients and distilling spirits, they also seek out wines from around the world to accompany fine-dining experiences. Their endeavours have pa ...
Think of Colombia, think of balmy evenings dancing to salsa, fuelled by shots of aguardiente and arepas. But there’s plenty more than the anise-based spirit and cornmeal cakes to sample in the South American country. Chefs have stepped up their game to put gastronomy on the map, with sommeliers and bartenders following suit. Not just appreciating local ingredients and distilling spirits, they also seek out wines from around the world to accompany fine-dining experiences. Their endeavours have pa ...
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
