Archive for Argentina
MALBEC ROBLE FLICHMAN
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MALBEC ROBLE – PRODUCIDO Y EMBOTELLADO POR FINCA FLICHMAN S.A. – MAIPU – MENDOZA – ARGENTINA 13% 2010
VISUAL ANALYSIS: it is limpid, ruby red with purple reflexes and with a regular body.
OLFACTORY ANALYSIS: the range of scents consists of red plum, figs, toasted wood and violet.
GUSTATIVE ANALYSIS: on the one hand, it is well identifiable a little mineral sensation while on the other one it is recognizable a touch of alcoholic dryness together with a small sign of salivation; the final gives a bitterish tendency. The gustative aromatic persistence is of 4 seconds.
WINE-FOOD COMBINATION: rabbit stew
- The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine
- The succulence of the meat is compensating for the alcoholic dryness
- The fatness of the meat is countervailing the salivation of the wine
- The sweet tendency of the meat is counterweighing the bitterish sensation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: in the minutes that this wine is appreciated, we can think about a hearty and rustic meal.
SAN PEDRO DE YACOCHUYA – SALTA – ARGENTINA
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www.sanpedrodeyacochuya.com.ar
SAN PEDRO DE YACOCHUYA – PROCEDENCIA VALLES CALCHAQUIES – CAFAYATE – SALTA (ALTURA DEL VIÑEDO 2035 m.) – VINO TINTO – ELEVAGE EN BARRIQUES – ELABORADO Y ENVASADO EN ORIGEN POR YACOCHUYA S.A. – BODEGA N° S-70247 - YACOCHUYA - CAFAYATE - SALTA 2007 15,7 %
Grape Blend: Malbec + Cabernet sauvignon
Ageing: 12 months French barriques
VISUAL ANALYSIS: limpid, ruby red, quite thick.
OLFACTORY ANALYSIS: the olfactory fragrances we perceive are vanilla, red rose, wax, toffee, white pepper and instant coffee.
GUSTATIVE ANALYSIS: wine which promises well at the nose but once arrived at the palate, it does not accomplish for what it has promised; we do not find the correspondence between nose and mouth because we only thing that we encounter is the final with a coffee and toffee flavours. As a matter of fact, tannin is playing the mayor role.
WINE-FOOD COMBINATION: grilled barbecue underdone
PERSONAL OPINION: a wine that does not have a real correspondence between olfactory sensations and gustative sensations; at the mouth, the pseudowarmth perception of the alcohol is passing quickly but at the entrance of the stomach is excessive. A wine to marry with an abundant barbecue.
MALBEC (SWEET WINE) – MENDOZA – ARGENTINA
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TRAPICHE PROFUSO – ENCABEZADO DE MALBEC – VINO ESPECIAL – PRODUCTO DE ARGENTINA – ELABORADO Y ENVASADO EN ORIGEN POR BODEGAS TRAPICHE EN EST. A-71058 – MAIPU – MENDOZA – ARGENTINA 18%
VISUAL ANALYSIS: limpid, ruby red and quite thick.
OLFACTORY ANALYSIS: blackcurrants, blueberries, white pepper, wild strawberries marmalade and wild rose.
GUSTATIVE ANALYSIS: the entrance to the palate is not so tidy and well prepared, the final does not represent the best expression, but in the middle of the path, we find the gustative pleasure world. The alcohol and the tannin are not so evident because are well managed in the moment of the vinification. The gustative persistency is of 5/6 seconds.
WINE-FOOD COMBINATION: great sipping wine
PERSONAL OPINION: we are talking about of a very enjoyable wine for its way to be complex, not so powerful and really fragrant. When we need to take an important decision for the future, it is very advisable to start to think about it with the first sip, following to reason with the second mouthful to finally conclude your inference with the rest of the wine.
COSECHA TARDÍA – FÉLIX LAVAQUE – SALTA – ARGENTINA
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QUARA – TORRONTÉS – COSECHA TARDÍA - VALLE DE CAFAYATE – ELABORADO Y EMBOTELLADO POR BODEGA S-73077 – FÉLIX LAVAQUE S.A. – RUTA 40 – KM 4340 – CAFAYATA – SALTA – ARGENTINA 2006 12%
VISUAL ANALYSIS: according to the degree of limpidity, this wine can be defined not so limpid for the presence of petillant;, the colour is golden yellow and the wine slides heavily to the bottom of the glass making no sound, like a syrup.
OLFACTORY ANALYSIS: the quatity of perfumes is based on sensations as honey, caramelized banana, orange peel, caramel and dry apricot that can be clearly recognized.
GUSTATIVE ANALYSIS: we can point out that the first impression is given us by an expressive body and an eloquent structure; it is possible to recognize a little touch of mineral note with a good acidity (salivation in the lateral zones of the palate) and at the end the honey flavour is really delicious. The gustative aromatic persistence is of 4 seconds.
WINE-FOOD COMBINATION: Roquefort cheese (blue cheese)
- The salty tendency of the cheese is counterbalancing the sweet final of the wine
- The fatness of the cheese is compensating for the salivation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the dish is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: this wine-food combination is in accordance with the food-and-wine connoisseurship wishes; it is very pleasant harmonizing a blue cheese with a late harvest.
MALBEC – FÉLIX LAVAQUE – SALTA – ARGENTINA
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QUARA – VINO TINTO – MALBEC - VALLE DE CAFAYATE – ELABORADO Y FRACCIONADO POR BODEGA S-73077 – FÉLIX LAVAQUE S.A. – RUTA 40 – KM 4340 – CAFAYATA – SALTA – ARGENTINA 2008 13,5%
Quara: member of the biological family “camelidae”, a domesticated South America type of llama used as a beast of burden by the Incas.
VISUAL ANALYSIS: limpid, ruby red with, quite flowing
OLFACTORY ANALYSIS: the different fragrances which creates the olfactory bouquet are caoutchouc, rubber, red figs, orange peel and geranium.
GUSTATIVE ANALYSIS: we can detect a significant salivation and simultaneously an interesting softness; the tannin is not relevant and the final is just a little bit sweet. The gustative aromatic persistence is about 3/4 seconds.
WINE-FOOD COMBINATION: guiso de lentejas con chorizo español (typical soup of Salta)
- The fatness of the salame and the lentils is compensating for the salivation of the wine
- The spicy sensation (pepper in the salame) is neutralizing the softness of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: a wine which makes happy all the people at the table because it is made for accomplish with the whole tastes. A sort of gift capable of satisfying everyone.
TORRONTÉS – FÉLIX LAVAQUE – SALTA – ARGENTINA
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QUARA – TORRONTÉS – WINES OF ARGENTINA - VALLE DE CAFAYATE – ELABORADO Y FRACCIONADO POR BODEGA S-73077 – FÉLIX LAVAQUE S.A. – RUTA 40 – KM 4340 – CAFAYATA – SALTA – ARGENTINA 2010 13,3%
VISUAL ANALYSIS: according to the degree of limpidity, this wine can be defined not so limpid for the presence of petillant; the colour is straw yellow with greenish reflexes and the wine runs lightly into the glass showing modest consistency.
OLFACTORY ANALYSIS: the sensations which affect the olfactory organ can be defined starting from a caramelized lemon and a lemon peel; following with some almonds and finishing with grass and daisies.
GUSTATIVE ANALYSIS: it is perceptible an important mineral note which shares the palate with a consistent acidity represented by a generous salivation; there is not a prominent body and the final is lemon flavoured with a light tendency to the bitterish note. The gustative aromatic persistency is about 3/4 seconds.
WINE-FOOD COMBINATION: budín de choclo Capia al caramelo (very typical Andean recipe)
- The sweet tendency of the corn is counterbalancing the sapidity (mineral notes) of the wine
- The fatness of the dish is compensating for the salivation of the wine
- The sweet tendency of the caramel is counterweighing the bitterish note of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the recipe is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: this is a sort of wine that we can propose for every simple occasion in order to begin a relationship during the meal.
MALBEC – BODEGA EL ESTECO – SALTA – ARGENTINA
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ELEMENTOS MALBEC – BODEGA EL ESTECO – ENVASADO POR ESTABLECIMIENTO INV S-73121 – RUTA 40 – CAFAYATE – SALTA – ARGENTINA 2010 13,5%
VISUAL ANALYSIS: limpid, ruby red, quite flowing.
OLFACTORY ANALYSIS: the olfactory bouquet is composed by red plum, blackberries, violet and grass.
GUSTATIVE ANALYSIS: it is perceivable a small sensation of tannin together with a little presence of salivation; the final is medium sweet. The gustative aromatic persistence is about 3 seconds.
WINE-FOOD COMBINATION: cheese sandwich
- The succulence of the cheese is compensating for the astringency of the tannins
- The fatness of the sandwich is counterweighing the salivation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the sandwich is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: the wine encourages friends interest to share some time in a relaxing afternoon snack.
TORRONTÉS – BODEGA EL ESTECO – SALTA – ARGENTINA
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ELEMENTOS TORRONTÉS – BODEGA EL ESTECO – ENVASADO POR ESTABLECIMIENTO INV S-73121 – RUTA 40 – CAFAYATE – SALTA – ARGENTINA 2010 13,5%
VISUAL ANALYSIS: according to the degree of limpidity, this wine can be defined limpid; the shade is straw yellow with silverfish reflexes and there is a good body.
OLFACTORY ANALYSIS: the succession of smells is offering a very confident range of fleeting scents as a pear, lemon, herbs, soap, talc and jasmine.
GUSTATIVE ANALYSIS: we can identify a pretentious sapidity which is spreading the mineral notes all over the palate; the salivation is playing a major role in the mouth and the final is bitterish flavoured. There is a consistent body and the gustative aromatic persistence is of 5 seconds.
WINE-FOOD COMBINATION: trucha al limón (lemon trout – typical dish of Salta)
- The sweet tendency of the trout is counterbalancing the bitterish final of the wine
- The fatness of the trout is counterweighing the salivation of the wine
- The sweet tendency of the trout is countervailing for the sapidity of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the dish is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: the wine becomes brighter and more vivacious with the purpose of celebrating the naturalness of the product and achieving the right characteristics for the proposed wine-food combination.
