The Winery Santa Ema is one of the world's great estates. It offers 66 wines for sale in of Central Valley to come and discover on site or to buy online.
Looking for the best Winery Santa Ema wines in Central Valley among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Santa Ema 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 Santa Ema wines with technical and enological descriptions.
How Winery Santa Ema wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison stew to be prepared the day before, daniel's algerian couscous or rabbit with basquaise sauce.
On the nose the red wine of Winery Santa Ema. often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry. In the mouth the red wine of Winery Santa Ema. is a powerful.
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
Ample, accessible wines.
How Winery Santa Ema wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of traditional welsh dark beer, quebec style barbecued salmon or tuna, pepper and tomato quiche.
On the nose the white wine of Winery Santa Ema. often reveals types of flavors of pineapple, cream or tropical and sometimes also flavors of apples, butter or green apple. In the mouth the white wine of Winery Santa Ema. is a powerful with a nice freshness.
Supple, fruity reds with a deep robe and melted tannins, featuring aromas of blackcurrant, blackberry, plum, violet, soft spices and garrigue notes. Good consistency and short-to-medium ageing capacity. Made in blends and as a single variety in Languedoc-Roussillon (IGP Pays d'Oc) and exported massively to China where it has become an emblematic quality signature. Also in Brazil and Argentina. A Cabernet Sauvignon × Grenache cross created in 1961 by Paul Truel in Montpellier.
How Winery Santa Ema wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal liver in vinegar, vegetable planter or cassoulet.
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
How Winery Santa Ema wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with vegetables and madeira sauce, express couscous in a pressure cooker or provencal bourride.
Very expressive, lively aromatic whites with a pale golden colour, crisp palate with fresh acidity, signature aromas of citrus (grapefruit, lime), exotic fruits (passion fruit), boxwood, blackcurrant bud and mineral notes (flint). Star of Sancerre AOC, Pouilly-Fumé AOC and Pessac-Léognan AOC, defines the great whites of the Loire and Bordeaux. French white variety from Bordeaux and the Loire, exported to New Zealand, South Africa and Chile.
How Winery Santa Ema wines pair with each other generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of periwinkles - the perfect cook!, zucchini quiche or quiche with chard leaves, fresh goat cheese and pine nuts.
In tasting, this is the second phase, which consists of identifying the wine's aromas and possibly its defects.
Planning a wine route in the of Central Valley? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Santa Ema.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
