Winery Viña de Santa IsabelBorgoña Clasico
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Borgoña Clasico
Pairings that work perfectly with Borgoña Clasico
Original food and wine pairings with Borgoña Clasico
The Borgoña Clasico of Winery Viña de Santa Isabel matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef in a foie gras and chanterelle crust, lamb in spicy sauce or creole chipolatas.
Details and technical informations about Winery Viña de Santa Isabel's Borgoña Clasico.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. 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 of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Borgoña Clasico from Winery Viña de Santa Isabel are 0
Informations about the Winery Viña de Santa Isabel
The Winery Viña de Santa Isabel is one of of the world's great estates. It offers 12 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: 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.
