Winery SuipachaReserva Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Reserva Petit Verdot
Pairings that work perfectly with Reserva Petit Verdot
Original food and wine pairings with Reserva Petit Verdot
The Reserva Petit Verdot of Winery Suipacha matches generally quite well with dishes of beef or mature and hard cheese such as recipes of quick meatloaf or truffade (auvergne - cantal - 15).
Details and technical informations about Winery Suipacha's Reserva Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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 small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Reserva Petit Verdot from Winery Suipacha are 2007, 0, 2010
Informations about the Winery Suipacha
The Winery Suipacha is one of of the world's greatest estates. It offers 11 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
