Bodegas San HubertoNina Gold Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Malbec and the Petit Verdot.
This wine generally goes well with poultry, beef or lamb.
The Nina Gold Blend of the Bodegas San Huberto is in the top 20 of wines of La Rioja.
Food and wine pairings with Nina Gold Blend
Pairings that work perfectly with Nina Gold Blend
Original food and wine pairings with Nina Gold Blend
The Nina Gold Blend of Bodegas San Huberto matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef in white wine, languedoc-roussillon lamb en papillote and its tajine with... or moroccan veal tagine from hanane.
Details and technical informations about Bodegas San Huberto's Nina Gold Blend.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Nina Gold Blend from Bodegas San Huberto are 2018, 2012, 2016, 0 and 2017.
Informations about the Bodegas San Huberto
The Bodegas San Huberto is one of of the world's greatest estates. It offers 84 wines for sale in the of La Rioja to come and discover on site or to buy online.
The wine region of La Rioja
Wine province of northwest Argentina, historical cradle of national viticulture at over 1,100 m altitude. Torrontés Riojano signature as king white: aromatic and expressive with signature notes of rose, jasmine, white peach, citrus and a musky touch, dry yet round palate — the most expressive of Argentina's three Torrontés, cousin of Muscat. Also dense Malbec, spicy Syrah, supple Bonarda, firm Cabernet. Dry sunny continental climate, drip irrigation.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
