Winery San TelmoPinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, lean fish or shellfish.
Taste structure of the Pinot Grigio from the Winery San Telmo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery San Telmo in the region of Mendoza is a .
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery San Telmo matches generally quite well with dishes of shellfish, vegetarian or lean fish such as recipes of quenelles in nantua sauce, ham and comté quiche or thai fried rice.
Details and technical informations about Winery San Telmo's Pinot Grigio.
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery San Telmo are 2019, 0, 2017
Informations about the Winery San Telmo
The Winery San Telmo is one of of the world's great estates. It offers 24 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
