Winery UndurragaAgreste Cariñena - Garnacha
Red wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Agreste Cariñena - Garnacha
Pairings that work perfectly with Agreste Cariñena - Garnacha
Original food and wine pairings with Agreste Cariñena - Garnacha
The Agreste Cariñena - Garnacha of Winery Undurraga matches generally quite well with dishes of beef, lamb or pork such as recipes of pasticcio (greece), lamb stew with melting peppers or pizza cone.
Details and technical informations about Winery Undurraga's Agreste Cariñena - Garnacha.
Discover the grape variety: Madeleine-Sylvaner
Of unknown origin, it is nevertheless a very old vitis vinifera cultivated and used as both a table grape and a wine grape. It is somewhat similar to the Madeleine angevine and is not related to the Sylvaner. It can be found in the United States, England, Canada, Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Agreste Cariñena - Garnacha from Winery Undurraga are 2019, 0, 2020
Informations about the Winery Undurraga
The Winery Undurraga is one of wineries to follow in Central Valley.. It offers 295 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
