Winery TemporadaBonarda
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Bonarda from the Winery Temporada
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bonarda of Winery Temporada in the region of Mendoza is a powerful with a nice freshness.
Food and wine pairings with Bonarda
Pairings that work perfectly with Bonarda
Original food and wine pairings with Bonarda
The Bonarda of Winery Temporada matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of pasta with veal stock sauce, ideas for savoury pancake toppings or obelix's boar leg in the oven.
Details and technical informations about Winery Temporada's Bonarda.
Discover the grape variety: Arriloba
The white Arriloba is a grape variety that originated in . It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety is characterized by medium-sized bunches and small grapes. White Arriloba can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Bonarda from Winery Temporada are 0, 2016
Informations about the Winery Temporada
The Winery Temporada is one of of the world's greatest estates. It offers 10 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: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
