Winery SanjoNubio Malbec
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Nubio Malbec of Winery Sanjo in the region of Sao Paulo often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Nubio Malbec
Pairings that work perfectly with Nubio Malbec
Original food and wine pairings with Nubio Malbec
The Nubio Malbec of Winery Sanjo matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of beef tongue with pickle sauce, simple chicken curry or comté cheese and cream soufflé.
Details and technical informations about Winery Sanjo's Nubio Malbec.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Nubio Malbec from Winery Sanjo are 2015, 2013, 0
Informations about the Winery Sanjo
The Winery Sanjo is one of of the world's greatest estates. It offers 15 wines for sale in the of Serra Negra to come and discover on site or to buy online.
The wine region of Serra Negra
Wine region of São Paulo state (Brazil) on the Serra da Mantiqueira, with a temperate high-altitude climate and varied soils on rolling hills. Cabernet Sauvignon, Merlot and Syrah lead in reds: ripe black fruits, cherry, plum and a spicy touch, supple tannins and generous body. Chardonnay and Sauvignon Blanc deliver fresh whites with citrus and white flowers. Local hybrids (Bordô, Niagara, Isabel) produce fruity table wines.
The wine region of Sao Paulo
Wine state of south-east Brazil, with its heart at São Roque ("Terra do Vinho") founded by Italian and Portuguese immigrants in the 18th c. Traditional-method sparkling as stars: fresh, lively bubblies with notes of green apple, citrus, white flowers and brioche, a fine bubble. Supple reds blending Bonarda, Barbera and fleshy Tannat, round tannins. Perfumed Muscat sweet wines (orange blossom, honey).
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.
