Winery Susana BalboZohar Malbec
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Zohar Malbec from the Winery Susana Balbo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zohar Malbec of Winery Susana Balbo in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Zohar Malbec of Winery Susana Balbo in the region of Mendoza often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Zohar Malbec
Pairings that work perfectly with Zohar Malbec
Original food and wine pairings with Zohar Malbec
The Zohar Malbec of Winery Susana Balbo matches generally quite well with dishes of beef, lamb or poultry such as recipes of veal shank with mushrooms, leg or shoulder of lamb with honey and thyme or fish and chips (english batter).
Details and technical informations about Winery Susana Balbo's Zohar Malbec.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Zohar Malbec from Winery Susana Balbo are 2014, 2013, 2019, 2018 and 2011.
Informations about the Winery Susana Balbo
The Winery Susana Balbo is one of of the world's great estates. It offers 49 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.
News related to this wine
At the heart of the terroirs of Mâcon-Burgy
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Burgy, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
