Winery Vineyards WorldMalbec
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 Malbec from the Winery Vineyards World
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malbec of Winery Vineyards World in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Malbec of Winery Vineyards World in the region of Mendoza often reveals types of flavors of plum, oak or black fruit and sometimes also flavors of mulberry.
Food and wine pairings with Malbec
Pairings that work perfectly with Malbec
Original food and wine pairings with Malbec
The Malbec of Winery Vineyards World matches generally quite well with dishes of beef, lamb or poultry such as recipes of chinese fondue, lamb collar with mustard or lemon chicken.
Details and technical informations about Winery Vineyards World's Malbec.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Winery Vineyards World
The Winery Vineyards World is one of of the world's greatest estates. It offers 28 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
